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Meringue Shells

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup superfine sugar

1. Preheat oven to 250°F.
2. Draw six 3-inch circles, about 2-inches apart, on a foil-lined baking sheet. Lightly grease or spray with non-stick cooking spray. Set aside.
3. In large clean electric mixer bowl beat egg whites until foamy. Mix in cream of tartar. Combine sugars and gradually add 1 tablespoon at a time, beating at medium speed until soft peaks form.
4. Spread a small amount of meringue 1/2-inch deep within each circle. For fancy shells, spoon remaining meringue into pastry bag fitted with a small star tip. Pipe meringue 1 1/2-inches high around edges of each circle. For plain shells, shape using the back of a large spoon.
5. Bake 1 hour until firm. Turn oven off and let dry several hours overnight.
6. Fill with fruit sauces or ice cream.

Makes 6 shells.

Note: Meringue shells are an ideal setting for a bright red Cranberry-Chunky Pear Sauce or fresh Apple Raisin Compote.

Recipe provided courtesy of The Sugar Association, Inc.