BAKING MERINGUE SHELLS RECIPES
SWISS MERINGUE SHELLS RECIPE: HOW TO MAKE IT
Folks will know you fussed when you bring out these sweet, cloud-like cups topped with fresh berries (or a tart fruit filling if you like). Crispy outside and chewy inside, this Swiss meringue recipe from the American Egg Board makes an elegant ending to a company dinner.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. If desired, fill shells with whipped cream. Top with berries. Top with confectioners' sugar as desired.
Nutrition Facts : Calories 80 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 21mg sodium, CarbohydrateContent 19g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
MERINGUE NESTS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These crunch meringue shells will have guests "oohing" and "aahing." Topped with your favorite fresh fruit, they're pretty served with a spring meal.—Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.
Nutrition Facts : Calories 81 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 21mg sodium, CarbohydrateContent 19g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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