Meringue Shells Recipe
Summary
CuisineItalian
Ingredients
4 egg whites (1/2 cup)
1/2 teaspoon cream of tartar
3/4, 1, or 1 1/4 cups granulated sugar (depending on sweetness you want)
1 teaspoon vanilla extract or other extract flavoring to taste
Directions
Combine egg whites with cream of tartar in a clean, dry, fat-free bowl that holds at least 6 cups below the top curve of the electric-mixer beater.
Beat whites at highest speed until frothy, then add the sugar very gradually, 1 tablespoon about every minute.
When all the sugar is incorporated, add the vanilla and beat 1 or 2 minutes more.
The whites should hold very stiff, sharp peaks.
On greased, flour-dusted baking sheets, shape the meringue and bake according to the directions that follow.
Beat whites at highest speed until frothy, then add the sugar very gradually, 1 tablespoon about every minute.
When all the sugar is incorporated, add the vanilla and beat 1 or 2 minutes more.
The whites should hold very stiff, sharp peaks.
On greased, flour-dusted baking sheets, shape the meringue and bake according to the directions that follow.
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