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Cook'n with Betty Crocker 
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Meringue Shell |
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Serves: 8 Print this RecipeLow-Fat Prep: 15 min; Bake: 2 1/2 hr; Cool: 2 hr 3 large egg whites 1/4 teaspoon cream of tartar 3/4 cup sugar 1. Heat oven to 275°. Line cookie sheet with cooking parchment paper or heavy brown paper. 2. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat. Shape meringue on cookie sheet into 9-inch circle with back of spoon, building up side. 3. Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours. NUTRITION FACTS: 1 Serving:; Calories 80 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 20mg; Carbohydrate 19g (Dietary Fiber 0g); Protein 1g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES: 1 Starch Individual Meringues: Drop meringue by 1/3 cupfuls onto paper-lined cookie sheet. Shape into circles, building up sides. Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1 1/2 hours. Finish cooling at room temperature, about 2 hours. Fill with ice cream and drizzle with Hot Fudge Sauce or Butterscotch Sauce. 8 to 10 meringues. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Apple Dumplings Baked Apples Strawberry Shortcakes Chocolate-Dipped Strawberries Pineapple Upside-Down Cake Gingerbread Boston Cream Pie Hot Fudge Sundae Cake Chocolate Mousse Brownie Dessert TOASTING NUTS, COCONUTS AND SESAME SEEDS Hot Chocolate Soufflé TIPS FOR CHEESECAKES Turtle Cheesecake New York Cheesecake Cream Puffs Bread Pudding with Whiskey Sauce Tiramisu Ladyfingers English Trifle Baked Custard Rich Chocolate Custard Creamy Stirred Custard Raspberry Stirred Custard Chocolate Mousse Crème Brûlée Rice Pudding Vanilla Pudding Orange Bavarian TIPS FOR MERINGUES Meringue for 9-Inch Pie Meringue Shell Lemon Meringue Torte Cherry-Berries on a Cloud TIPS FOR ICE CREAM Vanilla Ice Cream Fresh Lemon Sherbet Fresh Berry Frozen Lemonade Sorbet TIPS FOR DESSERT SAUCES Hot Fudge Sauce Glossy Chocolate Sauce Divine Caramel Sauce Butterscotch Sauce Lemon Sauce Raspberry Sauce Orange Sauce Sweetened Whipped Cream DESSERT BASICS LEARN WITH BETTY--BEATING WHIPPING CREAM MICROWAVING BAKED APPLES BAKING IN A WATER BATH BEATING EGG WHITES STOP THE SPATTER |
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