24 Jul Swiss Meringue Shells Recipe
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
Berries of your choice
Whipped cream or vanilla ice cream, optional
How to make it
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Drop eight mounds onto parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.
Yield: 8 servings.