Individual Meringue Shells
Ingredients
3
egg whites
¼ tsp.
cream of tartar
⅔ cup
superfine sugar, divided
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
- fillings, your choice: Kowalski's Lemon Curd and/or Sweetened Whipped Cream
- toppings, your choice: fresh berries, Balsamic Berry Sauce and/or dessert sauce
Directions
- Preheat oven to 275°.
- In a medium mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until foamy.
- Beat in sugar 1 tbsp. at a time.
- When sugar is fully dissolved and mixture reaches soft peaks, add vanilla; continue beating until stiff and glossy.
- Drop ¼ cup scoops of meringue onto 2 parchment-lined baking sheets; using the back of a spoon, shape into bird’s-nest-shaped bowls. Bake in preheated oven for 1 hr.
- Turn off oven; leave meringues in oven with door closed for 1 ½ hrs.
- Remove from oven; let meringues cool completely to room temperature.
- Store in an airtight container at room temperature for up to 1 week; fill and top meringues as desired when ready to serve.
