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Cook'n with Betty Crocker 
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LOW FAT COOKING 101: MAKING MERINGUE SHELLS |
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Print this Recipe Meringues are a melt in your mouth way to enjoy dessert, without the guilt. These fat free shells are tailor-made to hold light desserts such as fruit, frozen yogurt or your favorite creamy low-fat filling. Here's how to master the art of making meringues. 1. Beat It! Beat the egg whites until they form soft peaks when the beaters are lifted. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar is completely dissolved. 2. Lift and "Peak"! Continue beating the egg whites until they are soft and glossy. The egg whites should form stiff peaks when the beaters are lifted. 3. Shape It! Spoon the meringue onto a cookie sheet lined with cooking parchment paper. Shape into desired shape with the back of a spoon, building up sides. From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 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!
Streusel Pumpkin Pie Creamy Vanilla-Caramel Cheesecake Apple-Cranberry Crisp Mango Brulee Banana Split Bread Pudding Tropical Fruit Meringues Cappuccino Cream Parfaits Creamy Peach Freeze Chocolate-Frosted Brownies Glazed Lemon-Coconut Bars White Chocolate-Studded Cocoa Oaties Chocolate Chip Cookies LOW FAT COOKING 101: MAKING MERINGUE SHELLS BAKING LIGHT |
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