Decadent dessert: homemade meringue shells

July 27, 2015

Since these are cooked through, it is safe to use fresh egg whites. The finished appearance should be dry and crisp, but not browned.

Decadent dessert: homemade meringue shells

Meringue shells

      What you need:

  • 250 ml (1 c) egg whites (10 large eggs)
  • 175 g (3/4 c) granulated sugar
  • 125 g (1/2 c) sifted confectioner's sugarWhat to do:1. Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.

    2. In a large bowl with an electric mixer on low, slowly beat the egg whites until they are frothy. Continuing to beat on low, gradually add 125 grams (1/2 cup) of the granulated sugar until the egg whites are silvery in appearance. Increase the mixer speed to moderate, and slowly add the remaining 50 grams (1/4 cup) of granulated sugar, beating just until the egg whites form stiff peaks. Using a spatula, fold in the confectioner's sugar.

    3. Fit a pastry bag with a number 6 star tip, and fill the bag with the meringue.

    4. Pipe six coiled circles of meringue onto the prepared baking sheet. Pipe a second-tier ring of meringue along the outer edge of each of the first circles. Or, spoon six mounds of meringue onto the baking sheet and, using the back of the spoon, press a hollow in the centre of each mound to make a shell.

    5. Bake the meringues for one hour; turn off the oven but do not open the oven door. Let the meringues stand in the warm oven for one hour longer. Remove the meringues to wire racks to cool.

    Makes six individual meringues or one meringue pie shell.

Serving example: meringue shells with raspberry sauce:

  • Sweetly tart raspberries are the perfect foil for crispy sweet meringue shells.
  • Make 3/4 cup raspberry sauce.
  • Place each meringue shell on an individual serving plate or shallow bowl.
  • Spoon some of the raspberry sauce into each shell and serve immediately for a delicious, elegant dessert.


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