Meringue Shells
Basic French meringue preparation method: bake into crisp shells that can be filled with cream or fruit.
Ingredients
egg white
5 oz (150 g)
superfine sugar
10 oz (300 g)
Instructions
1
Step 1
Rinse all equipment with boiling water to remove grease.
2
Step 2
Whip the egg whites to stiff peaks (snow-like consistency).
3
Step 3
Continue whipping and add 2/3 of the sugar.
4
Step 4
Continue whipping until the meringue is very stiff.
5
Step 5
Fold in the remaining sugar with a spatula.
6
Step 6
Use a 1/2 inch (12 mm) piping tip to pipe oval shells onto parchment paper.
7
Step 7
Bake at 250°F (121°C) for approximately 30 minutes, leaving the oven door slightly ajar to let steam escape.
8
Step 8
Remove from the oven when the shells are lightly golden brown and set enough to be removed from the baking sheet.
9
Step 9
Carefully take out the shells, then press the bottom of each with a clean thumb to create a depression for filling with cream.
