Swiss Meringue Shells

Total Time Prep: 15 min. + standing Bake: 1 hour + cooling
Yield 8 servings
Test Kitchen Approved
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.

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.
Recipe Creator

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