Swiss Meringue Shells Recipe

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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.

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Swiss Meringue Shells Recipe

Prep: 15 min. + standing Bake: 1 hour + cooling

Yield: 8 Servings

15 60 75

Ingredients

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

Directions

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.

Nutritional Facts 1 meringue cup (calculated without berries, whipped cream or ice cream) equals 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 21 mg sodium, 19 g carbohydrate, 0 fiber, 1 g protein.

Originally published as Swiss Meringue Shells in Quick Cooking March/April 1999, p60

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Swiss Meringue Shells

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(1-1) of 1 reviews

Reviewed on Oct. 18, 2011 by Yanna Blagaslavyiet

These are wonderful!!! I've made them a few times now, used less sugar (and also tried folded in toasted, finely chopped nuts) added some almond extract and filled them with caramelized pears and whipped cream drizzled with dark chocolate.... delish! also made it as a whole pie shell and filled with homemade chocolate ice cream, served with whipped cream and caramel sauce, also fantastic. This method ensures they will be perfectly puffed and crispy all the way through.