Light and crisp, sweet meringue shells are the ideal setting for fillings such as lemon curd, puddings and pie fillings, fresh fruit sauces and more. Let your imagination run wild!

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 (120°C).
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.