Meringue Shells

Light, crisp and fat-free sweet meringue shells are ideal for fillings such as lemon curd, creamy puddings, fruit pie fillings, fresh fruit sauces and more. Let your culinary creativity run wild!

Recipe Ingredients:

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup superfine sugar*

Cooking Directions:

1. Preheat oven to 250°F (120°C).
2. Draw six 3-inch circles, about 2-inches apart, on a foil-lined baking sheet. Lightly grease or spray with non-stick cooking spray. Set aside.
3. In large clean electric mixer bowl beat egg whites until foamy. Mix in cream of tartar. Combine sugars and gradually add 1 tablespoon at a time, beating at medium speed until soft peaks form.
4. Spread a small amount of meringue 1/2-inch deep within each circle. For fancy shells, spoon remaining meringue into pastry bag fitted with a small star tip. Pipe meringue 1 1/2-inches high around edges of each circle. For plain shells, shape using the back of a large spoon.
5. Bake 1 hour until firm. Turn oven off and let dry several hours overnight.
6. Fill with fruit sauces or ice cream.

Makes 6 meringue shells.

*Whirl granulated sugar in the blend to make your own superfine sugar.

Recipe provided courtesy of The Sugar Association, Inc.