Weight Watchers Points: 8 (Freestyle SmartPoints), 4 (Points+), If you make this recipe, I'd love to see it on Instagram! Increase speed to medium and gradually pour in 2 cups sugar. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. A perfect light dessert for springtime! also made it as a whole pie shell and filled with homemade chocolate ice cream, served with whipped cream and caramel sauce, also fantastic. With a … Fill shells with berries; garnish with whipped cream or ice cream if desired. Freeze the meringues if you will not be using them in the next 3 to 4 days. Pour 8 large egg whites into a very clean, large bowl or the bowl of a mixer. This method ensures they will be perfectly puffed and crispy all the way through. Continue beating until the egg whites form stiff peaks when you lift the beaters out of the egg mixture. Swiss Meringue Shells Recipe photo by Taste of Home, Prep: 15 min. Prepare two large baking sheets by lining them with parchment paper. With a hand or stand mixer fitted with the whisk attachment, beat at low speed until the egg whites are foamy. Crisp outside and chewy inside, these meringues from the American Egg Board makes an elegant ending to a company dinner. Line a baking sheet with parchment. Cool completely and put the meringues in an airtight container. These are wonderful!!! I've made them a few times now, used less sugar (and also tried folded in toasted, finely chopped nuts) added some almond extract and filled them with caramelized pears and whipped cream drizzled with dark chocolate.... delish! By the way I doubled the recipe, and it made 24 rounds. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla, and … Made these yesterday and they are so yummy. Swiss Meringue Shells Recipe: How to Make It | Taste of Home Pour 8 large egg whites into a very clean, large bowl or the bowl of a mixer. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Just use the hashtag, « Turkey Cannelloni with Roasted Peppers & Spinach Recipe, Toasted Panini with Ham, Cheddar & Pepper Jelly Recipe ». Take care not to overbeat the egg whites, as they can become grainy and dry. I haven't served them yet but am going to put whipped cream and raspberries in them. You now have a meringue. Flip the parchment paper over so that the meringue will not be sitting directly on the pencil marks. https://www.cookincanuck.com/2009/04/meringues-with-chocolate-mascarpone-and/. 4 egg whites, room temperature 1/2 teaspoon cream of tarter or 1 teaspoon of lemon juice or white vinegar 1 cup sugar (200 grams or 7 ounces) Preheat oven to 225°F. When you reach the outer rim of the circle, pipe 1 to 2 additional layers on top of the border. 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). Privacy Policy. + standing Bake: 1 hour + cooling. On each piece of parchment paper, trace six 4- to 5-inch circles with a pencil. Gently peel the meringues off of the parchment. Your email address will not be published. Cool on wire racks. Meringue Shells – I used a 4″ round cutter to make my circles on the parchment and piped around the edge twice. Draw ten 2 1/2-inch circles on the paper. Starting at the center of each circle, pipe a circle of meringue. Step 1 For meringue shells, preheat oven to 250 degrees F. Cover one or two large baking sheets with parchment paper. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. The more you pipe, the deeper each shell will be. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Store in an airtight container. 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