Meringue Shells




  • 6 egg whites (3/4 cup)
  • 2 cups sugar
  • 1 1/2 tsp lemon juice or vinegar


Step 1

In a stand mixer, gradually beat the sugar into the egg whites until very stiff and glossy.

Step 2

Spread on a paper lined cookie sheet or make into rounds. Bake at 275 degrees for 60 minutes for layers or 40 minutes for shells.

Step 3

Remove from oven to a cooling rack.

If freezing, wrap in plastic wrap, then foil; they will keep for up to a month. To thaw, remove foil wrapping and let stand at room temperature for about 3 hours.


Loading Facebook Comments ...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe


about us    ask maw-maw    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!