Meringue Shells
- Number of Servings: 10
Ingredients
1 C. Sugar5 egg whites(at room temperature)2 1/2 tsp. cornstarch1/8 tsp. cream of tartar1/2 tsp. vanilla extract1 1/4 tsp. white vinegarParchment paper( I use the white, you will see why in the instructions)
1: Separate eggs, and allow whites to sit @30 minutes to come to room temperature. MEANWHILE:
2: Line 2 cookie sheets with parchment paper. Draw (5) 4 1/2 " circles on each tray, making sure you leave room between each circle.(I use my mini food chopper bowl as a guide) After drawing the circles, turn paper over so you can see the lines, but have no lead/ink on the side where you bake.
3: Preheat oven to 250 degrees.
4: In a small bowl mix together sugar, cornstarch, and cream of tartar.
5: Add vinegar and vanilla to the egg whites, and mix on high until shiny, soft ,foamy peaks form. THEN:
6: While continuously mixing on high, add sugar mixture 2 TBS. at a time. Continue this until all the sugar is used and you have stiff white peaks.
7: Spoon egg white mixture onto each cirle and smooth, staying within the pre-drawn lines.
8: Bake at 250 degrees @ 1-1 /12 hours. Shells should appear golden in color and completely dry and brittle.
9: When shells are done, turn off the oven and cool them INSIDE WITH THE OVEN DOOR ADJAR FOR 1-2 HOURS.
10: When completely cool, store in an AIRTIGHT container until ready to use. Humidity can make them chewy not crisp. I live in dry Utah, so storage isnt a huge problem here.
ENJOY!
Number of Servings: 10
Recipe submitted by SparkPeople user SHAMBREE.
2: Line 2 cookie sheets with parchment paper. Draw (5) 4 1/2 " circles on each tray, making sure you leave room between each circle.(I use my mini food chopper bowl as a guide) After drawing the circles, turn paper over so you can see the lines, but have no lead/ink on the side where you bake.
3: Preheat oven to 250 degrees.
4: In a small bowl mix together sugar, cornstarch, and cream of tartar.
5: Add vinegar and vanilla to the egg whites, and mix on high until shiny, soft ,foamy peaks form. THEN:
6: While continuously mixing on high, add sugar mixture 2 TBS. at a time. Continue this until all the sugar is used and you have stiff white peaks.
7: Spoon egg white mixture onto each cirle and smooth, staying within the pre-drawn lines.
8: Bake at 250 degrees @ 1-1 /12 hours. Shells should appear golden in color and completely dry and brittle.
9: When shells are done, turn off the oven and cool them INSIDE WITH THE OVEN DOOR ADJAR FOR 1-2 HOURS.
10: When completely cool, store in an AIRTIGHT container until ready to use. Humidity can make them chewy not crisp. I live in dry Utah, so storage isnt a huge problem here.
ENJOY!
Number of Servings: 10
Recipe submitted by SparkPeople user SHAMBREE.
Nutritional Info Amount Per Serving
- Calories: 89.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 0.0 g
- Protein: 1.5 g