- 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
- 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.
Reviews forSwiss Meringue Shells
"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."
"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."