Meringue Shells

8-10 shells servings Prep: 15 m Cook: 40 m Total: 55 m Intermediate
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Meringue Shells
Light, crispy meringue shells made with egg whites, sugar, and a touch of lemon juice create the perfect vessel for fresh berries, pudding, or ice cream. These delicate Southern dessert shells bake low and slow until they’re glossy and firm.

Ingredients

8-10 shells servings
  • 6 egg whites (3/4 cup)
  • 2 cups sugar
  • 1 1/2 tsp lemon juice or vinegar

Step-by-Step Instructions

  1. In a stand mixer, gradually beat the sugar into the egg whites until very stiff and glossy.
  2. Beat in the lemon juice or vinegar until fully incorporated.
  3. Spread on a parchment paper-lined cookie sheet or pipe into rounds using a pastry bag. Bake at 275°F for 60 minutes for layers or 40 minutes for shells.
  4. Remove from oven to a cooling rack and let cool completely before filling.

Common Problems and Solutions

Q: Why are my meringues weeping or getting sticky?

A: This usually happens due to humidity or underbaking. Make sure your meringues bake the full time until completely dry, and avoid making them on very humid days. Store in an airtight container with a silica packet if your climate is humid.

Q: Why won't my egg whites get stiff?

A: Even a tiny bit of yolk or grease will prevent egg whites from whipping properly. Make sure your bowl and beaters are completely clean and dry. Use room temperature egg whites for best volume, and don't add the sugar too quickly—add it gradually while beating.

Q: Can I make meringues without cream of tartar?

A: Yes! This recipe uses lemon juice or vinegar instead, which serves the same purpose—stabilizing the egg whites and helping them hold their shape. Both work equally well.

Tips and Techniques

For the glossiest meringues, make sure the sugar is completely dissolved before baking—you shouldn’t feel any grittiness when you rub a bit of meringue between your fingers. If you can still feel sugar crystals, keep beating a bit longer. Also, resist the urge to open the oven door while baking, as temperature fluctuations can cause cracks.

Ingredient Substitutions

  • lemon juice: white vinegar or cream of tartar (1/2 tsp)
  • granulated sugar: superfine/caster sugar

Equipment Needed

  • Stand mixer or hand mixer
  • Parchment paper or silicone baking mat
  • Cookie sheet
  • Pastry bag with large tip (optional, for piping shells)

Historical Context

Meringue desserts became popular in the American South in the 19th century, with meringue shells serving as an elegant base for fresh berries, custards, and ice cream at special occasions and church socials.