Print Options
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). Crispy outside and chewy inside, this Swiss meringue recipe from the American Egg Board makes an elegant ending to a company dinner.
Ingredients
- 3 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- Whipped cream, optional
- Berries of your choice
- Confectioners' sugar, optional
Directions
- 1. 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.
- 2. Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour.
- 3. Cool on wire racks. Store in an airtight container. If desired, fill shells with whipped cream. Top with berries. Top with confectioners' sugar as desired.
Nutrition Facts
1 each: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 21mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC
