SWISS MERINGUE SHELLS
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). Crisp outside and chewy inside, these meringues from the American Egg Board makes an elegant ending to a company dinner.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
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. Fill shells with berries; garnish with whipped cream or ice cream if desired.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
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chiamaka diane
[email protected]These shells can be stored in an airtight container at room temperature for up to 3 days.
Mohammad Mohsin
[email protected]If you don't have a kitchen torch, you can brown the shells in the oven. Just be sure to watch them closely so they don't burn.
Donnie Sumner
[email protected]I would recommend using a kitchen torch to brown the shells. It gives them a beautiful golden color.
Bikash Paswan
[email protected]These shells are a bit time-consuming to make, but they're definitely worth the effort.
Alexander Donald
[email protected]I'm so glad I found this recipe. I've been looking for a good Swiss meringue shell recipe for ages.
Shazia Ishaq
[email protected]These shells are a great way to use up egg whites. I always have a few leftover after I make a cake or cookies.
Fredd hussla
[email protected]I love how these shells can be filled with anything you want. I've tried them with fruit, cream, and even ice cream.
Lydia Nafuna
[email protected]These shells were perfect for my party. They were easy to make ahead of time, and they held up well in the refrigerator.
Baby Bou
[email protected]I've never had Swiss meringue shells before, but I was pleasantly surprised by how much I enjoyed them. They were light and fluffy, and the flavor was amazing.
abul abul
[email protected]These shells were a bit too sweet for my taste, but they were still very good. I would definitely make them again, but I would use less sugar next time.
Lorne Michael
[email protected]I'm not much of a baker, but I was able to make these shells with no problem. They were so easy to make, and they turned out beautifully.
Dianacharlene Gericke
[email protected]These shells were a bit more challenging to make than I expected, but they were well worth the effort. They were absolutely delicious, and my guests raved about them.
Aung Min Khant
[email protected]I've made Swiss meringue shells before, but this recipe was by far the easiest to follow. The shells turned out perfectly, and they were the perfect size for filling with my favorite pastry cream.
The Umang Dairy
[email protected]These Swiss meringue shells were a delight to make and even more delightful to eat! The shells were light and airy, with a delicate sweetness that perfectly complemented the rich and creamy filling.