Meringue Tart Shells Recipe
Ingredients
6 egg whites, at room temperature
1/4 teaspoon salt
2 teaspoons lemon juice
1 1/3 cups granulated sugar
Directions
1. Beat the egg whites with the salt and lemon juice until they hold soft peaks.
2. Add the sugar gradually, beating until it has all been added. Continue beating until the meringue is glossy and stands in firm peaks.
3. Using a pastry bag, shape the meringue into three- to four-inch rounds on unglazed paper on a baking sheet. Build up the sides by laying coils of meringue one on top of the other to a depth of about one and one-half inches.
4. Bake in a preheated slow oven (275° F.) about one hour. Remove from the paper with a spatula.
2. Add the sugar gradually, beating until it has all been added. Continue beating until the meringue is glossy and stands in firm peaks.
3. Using a pastry bag, shape the meringue into three- to four-inch rounds on unglazed paper on a baking sheet. Build up the sides by laying coils of meringue one on top of the other to a depth of about one and one-half inches.
4. Bake in a preheated slow oven (275° F.) about one hour. Remove from the paper with a spatula.
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