Meringue Shells
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Meringue Shells calories by ingredient
Introduction
These are light and crispy, and pretty to look at! They are fairly sweet and do have sugar in them, and they take a bit of time to make, so they are meant to be eaten on OCCASION. I like to serve them topped with fresh berries in their own juice and a small dollop of cool/reddi whip(not included in calorie count) Perfect for special occasions! These are light and crispy, and pretty to look at! They are fairly sweet and do have sugar in them, and they take a bit of time to make, so they are meant to be eaten on OCCASION. I like to serve them topped with fresh berries in their own juice and a small dollop of cool/reddi whip(not included in calorie count) Perfect for special occasions!Number of Servings: 10
Ingredients
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1 C. Sugar
5 egg whites(at room temperature)
2 1/2 tsp. cornstarch
1/8 tsp. cream of tartar
1/2 tsp. vanilla extract
1 1/4 tsp. white vinegar
Parchment paper( I use the white, you will see why in the instructions)
Directions
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.
Member Ratings For This Recipe
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BETSYH50
