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Swiss Meringue Shells

 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.
8 ServingsPrep: 15 min. + standing Bake: 1 hour + cooling


  • 3 egg whites
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • Berries of your choice
  • Whipped cream or vanilla ice cream, optional


  • 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,

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Swiss Meringue Shells (continued)

Nutritional Facts: 0 fat (0 saturated fat), 0 cholesterol, 21 mg sodium, 19 g carbohydrate, 0 fiber, 1 g protein.