Meringue Shells Recipe

Meringue Shells Recipe

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45 juta s/d 2.5 milyar listing 2017
Meringue Shells Recipe Meringue Shells Recipe Meringue Shells Recipe, Fill these versatile shells with whipped cream or Lemon Filling and berries, or with ice cream and chocolate sauce. Do not make meringues in humid weather: They will get soggy.
Meringue Shells Recipe

Meringue Shells Recipe

Fill these versatile shells with whipped cream or Lemon Filling and berries, or with ice cream and chocolate sauce. Do not make meringues in humid weather: They will get soggy. Prep : 15 minutes plus cooling Bake : 2 hours
  • 3 large egg whites
  • 1/teaspoon cream of tartar
  • 3/cup sugar
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 200°F. Line large cookie sheet with foil or parchment paper. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form when beaters are lifted. Sprinkle in sugar, 2 tablespoons at a time, beating until sugar has dissolved. Add vanilla ; continue beating until egg whites stand in stiff, glossy peaks when beaters are lifted.
  2. Spoon meringue into 6 equal mounds on prepared cookie sheet, 4 inches apart. With back of tablespoon, spread each mound into 4-inch round. Make well in center of each round to form “nest.”
  3. Bake until meringues are firm and just begin to color, about 2 hours. Turn off oven; leave meringues in oven 1 hour or up to overnight to dry. If not leaving overnight, cool completely on cookie sheet on wire rack. Store meringue shells in airtight container. Makes 6 servings.
Each serving : About 106 calories, 2g protein, 25g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 28mg sodium.

MINIATURE MERINGUE SHELLS

Preheat oven to 200°F. Line two cookie sheets with foil or parchment paper. Prepare as directed in Step 1 above. Drop meringue by rounded teaspoons, 2 inches apart, on prepared cookie sheets. With back of teaspoon, make well in center of each to form “nest” about 11/2 inches across. Bake until meringues are firm and just begin to color, about 1 hour. Turn off oven; leave meringues in oven 1 hour or up to overnight to dry. If not leaving overnight, cool completely on cookie sheet on wire rack. Store as directed. Makes 20 miniature shells. Each serving : About 32 calories, 0g protein, 8g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 8mg sodium.

PERFECT MERINGUE SHELLS

For symmetrically shaped meringue shells,mark circles on the foil with a toothpick. Use a saucer as a guide for large shells or a 11/2-inch jar cap or cookie cutter for miniature shells.

PAVLOVA

This Australian favorite was created to honor prima ballerina Anna Pavlova, who was renowned for her leading role in Swan Lake. Swanlike in its delicacy and pristine whiteness, it always gets rave reviews. Preheat oven to 275°F. Line large cookie sheet with foil. Grease foil; dust with flour. Using a 9-inch round cake pan as a guide, with toothpick, trace a circle in center of foil. In small bowl, whisk 2/cup sugar and 1 tablespoon cornstarch. In large bowl, with mixer at medium speed, beat 4 large egg whites and 1/4 teaspoon salt until foamy. Beat in sugar mixture, 1 tablespoon at a time, beating well after each addition, until sugar has completely dissolved and whites stand in stiff, glossy peaks when beaters are lifted. Beat in 2 teaspoons distilled white vinegar and 1 teaspoon vanilla extract. Spoon meringue into circle on foil. With back of spoon, spread meringue to edge of circle, forming a “nest” with a 2-inch-high rim all around. Bake until set, about 2 hours. Turn off oven; leave meringue in oven 2 hours. Cool completely on cookie sheet on wire rack. In small bowl, with mixer at medium speed, beat 1 cup heavy cream and 2 tablespoons sugar to soft peaks. Beat in 1/2 teaspoon vanilla. To serve, spoon whipped cream into center of meringue and top with peeled, thickly sliced kiwifruit and sliced strawberries. easy pavlova recipe, meringue kisses, meringue shells, meringue shells recipe, meringue tart shells, pavlova recipe nigella, recipe for meringue shells, small meringues, small pavlova recipe, where to buy meringue shells, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Meringue Shells Recipe

Article Categories : Desserts

Meringue Shells Recipe

Meringue Shells Recipe

Fill these versatile shells with whipped cream or Lemon Filling and berries, or with ice cream and chocolate sauce. Do not make meringues in humid weather: They will get soggy.

Prep : 15 minutes plus cooling
Bake : 2 hours

  • 3 large egg whites
  • 1/teaspoon cream of tartar
  • 3/cup sugar
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 200°F. Line large cookie sheet with foil or parchment paper. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form when beaters are lifted. Sprinkle in sugar, 2 tablespoons at a time, beating until sugar has dissolved.
    Add vanilla ; continue beating until egg whites stand in stiff, glossy peaks when beaters are lifted.
  2. Spoon meringue into 6 equal mounds on prepared cookie sheet, 4 inches apart. With back of tablespoon, spread each mound into 4-inch round. Make well in center of each round to form “nest.”
  3. Bake until meringues are firm and just begin to color, about 2 hours. Turn off oven; leave meringues in oven 1 hour or up to overnight to dry. If not leaving overnight, cool completely on cookie sheet on wire rack. Store meringue shells in airtight container. Makes 6 servings.

Each serving : About 106 calories, 2g protein, 25g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 28mg sodium.

MINIATURE MERINGUE SHELLS

Preheat oven to 200°F. Line two cookie sheets with foil or parchment paper. Prepare as directed in Step 1 above. Drop meringue by rounded teaspoons, 2 inches apart, on prepared cookie sheets. With back of teaspoon, make well in center of each to form “nest” about 11/2 inches across. Bake until meringues are firm and just begin to color, about 1 hour. Turn off oven; leave meringues in oven 1 hour or up to overnight to dry. If not leaving overnight, cool completely on cookie sheet on wire rack. Store as directed. Makes 20 miniature shells.

Each serving : About 32 calories, 0g protein, 8g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 8mg sodium.

PERFECT MERINGUE SHELLS

For symmetrically shaped meringue shells,mark circles on the foil with a toothpick. Use a saucer as a guide for large shells or a 11/2-inch jar cap or cookie cutter for miniature shells.

PAVLOVA

This Australian favorite was created to honor prima ballerina Anna Pavlova, who was renowned for her leading role in Swan Lake. Swanlike in its delicacy and pristine whiteness, it always gets rave reviews.

Preheat oven to 275°F. Line large cookie sheet with foil. Grease foil; dust with flour. Using a 9-inch round cake pan as a guide, with toothpick, trace a circle in center of foil. In small bowl, whisk 2/cup sugar and 1 tablespoon cornstarch. In large bowl, with mixer at medium speed, beat 4 large egg whites and 1/4 teaspoon salt until foamy. Beat in sugar mixture, 1 tablespoon at a time, beating well after each addition, until sugar has completely dissolved and whites stand in stiff, glossy peaks when beaters are lifted. Beat in 2 teaspoons distilled white vinegar and 1 teaspoon vanilla extract. Spoon meringue into circle on foil. With back of spoon, spread meringue to edge of circle, forming a “nest” with a 2-inch-high rim all around.

Bake until set, about 2 hours. Turn off oven; leave meringue in oven 2 hours. Cool completely on cookie sheet on wire rack.

In small bowl, with mixer at medium speed, beat 1 cup heavy cream and 2 tablespoons sugar to soft peaks. Beat in 1/2 teaspoon vanilla. To serve, spoon whipped cream into center of meringue and top with peeled, thickly sliced kiwifruit and sliced strawberries.