Swiss Meringue Shells Recipe

5 2 2
Swiss Meringue Shells Recipe
Swiss Meringue Shells Recipe photo by Taste of Home
Publisher Photo

Swiss Meringue Shells Recipe

Read Reviews
5 2 2
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 1 hour + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 1 hour + cooling

Ingredients

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • Berries of your choice
  • Whipped cream or vanilla ice cream, optional

Directions

In a mixing bowl, beat egg whites and cream of tartar until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Beat in vanilla. Cover a baking sheet with parchment paper or greased foil. Spoon meringue into eight mounds on paper. Using the back of the spoon, shape into 3-in. cups. Bake at 350° for 1 to 1-1/2 hours. Cool on wire racks. Store in an airtight container. Fill shells with berries and whipped cream or ice cream if desired. Yield: 8 servings.
Originally published as Swiss Meringue Shells in Quick Cooking March/April 1999, p60

Nutritional Facts

1 each: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 21mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 1g protein.

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • Berries of your choice
  • Whipped cream or vanilla ice cream, optional
  1. In a mixing bowl, beat egg whites and cream of tartar until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Beat in vanilla. Cover a baking sheet with parchment paper or greased foil. Spoon meringue into eight mounds on paper. Using the back of the spoon, shape into 3-in. cups. Bake at 350° for 1 to 1-1/2 hours. Cool on wire racks. Store in an airtight container. Fill shells with berries and whipped cream or ice cream if desired. Yield: 8 servings.
Originally published as Swiss Meringue Shells in Quick Cooking March/April 1999, p60

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSwiss Meringue Shells

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
germanycook User ID: 6411056 70511
Reviewed Mar. 13, 2014

"Made these yesterday and they are so yummy. A perfect light dessert for springtime! I haven't served them yet but am going to put whipped cream and raspberries in them. By the way I doubled the recipe, and it made 24 rounds."

MY REVIEW
Yanna Blagaslavyiet User ID: 5930623 70509
Reviewed Oct. 18, 2011

"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."

Loading Image