Light, crisp and fat-free sweet meringue shells are ideal for fillings such as lemon curd, creamy puddings, fruit pie fillings, fresh fruit sauces and more. Let your culinary creativity run wild!
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup superfine sugar*
- Preheat oven to 250°F (120°C).
- 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.
- 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.
- 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.
- Bake 1 hour until firm. Turn oven off and let dry several hours overnight.
- Fill with fruit sauces or ice cream.
Makes 6 meringue shells.
*Whirl granulated sugar in the blend to make your own superfine sugar.
Recipe provided courtesy of The Sugar Association, Inc.