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Meringue Shells |
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Serves: 8 Print this Recipe4 eggs white large, at room temperature 1/8 teaspoon cream of tartar 1 cup sugar Preheat oven to 225°. Line a baking sheet with brown paper. In a small mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar and continue beating until stiff peaks form and sugar dissolves. Spoon onto brown paper, making eight mounds 3 inches apart. Shape each into a 3-inch circle with an indentation in the center. Bake for 1 hour. Turn oven off and with oven door closed, cool for 1 hour. Cool meringues completely on a wire rack; remove from brown paper. Store in an airtight container. To serve, fill each shell with about 1/3 cup of Cream Filling (see below). Citrus Chiffon or Mocha Bavarian Or fill with ice milk or fresh fruit. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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