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.


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