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Meringue Shell
Author/Submitted by:
Servings: 1
Categories:
Cookies
/
Desserts
/
Eggs
Ingredients: 3
Egg whites 1
t
Vanilla 1/4
ts
Cream of tartar 1
d
Salt 1
c
Sugar
Directions:
Have egg whites at room temperature. Add vanilla, cream of tartar, and
salt. Beat till soft peaks form. Gradually add sugar, beating till
very stiff peaks form and sugar is dissolved. (Meringue will be
glossy.) Cover baking sheet with plain ungreased brown paper. Using
9-inch round cake pan as a guide draw circle on paper. Spread
meringue over drawn circle. Shape into shell with back of large
spoon, making bottom 1/2 inch thick and sides about 1-3/4 inches
high. Bake at 275~ for 1 hour. Turn off heat and let dry in oven
(door closed) at least 2 hours. Makes one 9-inch meringue shell.
Typed for you by Marjorie Scofield 3/27/96
Recipe By : BG&H Encyclopedia of Cooking, Vol. 1, 1973
From: Ian Hoare Date: 08-15-96 (19:35)
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