Serves: 8
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 Meringue Shell recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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