Meringue Shells
Light, crisp, and irresistibly elegant, these homemade meringue shells are a show-stopping dessert base that's as versatile as it is beautiful. Made with just a handful of pantry staples, including fluffy egg whites, granulated sugar, and a hint of vanilla, these delicate shells boast a melt-in-your-mouth texture and a lightly sweet flavor. Perfectly piped into their iconic hollow shape, these shells are ideal for filling with whipped cream, fresh fruit, lemon curd, or even chocolate ganache, offering endless customization. Gently dusted with powdered sugar and baked to perfection, they’re an impressive, gluten-free treat that’s surprisingly easy to make. Whether for a dinner party or a special occasion, these meringue shells are sure to delight both guests and taste buds alike.
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Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 1 teaspoon Cornstarch
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 225°F (110°C) and line two large baking sheets with parchment paper.
In a clean, dry mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, beat on medium speed until the mixture is frothy.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to mix. Increase the mixer speed to high and beat until stiff, glossy peaks form. This can take about 5-7 minutes.
Once stiff peaks are achieved, gently fold in the vanilla extract and sift in the cornstarch. Be careful not to deflate the meringue while mixing.
Transfer the meringue mixture to a piping bag fitted with a large star or round tip. Pipe the meringue onto the prepared baking sheets into 3-inch-wide circles, creating a small well in the center of each to form a shell. Space the shells about 1 inch apart.
Using a fine sieve, lightly dust the meringues with powdered sugar for an extra touch of sweetness.
Bake in the preheated oven for 90 minutes, or until the meringues are dry to the touch and easily lift off the parchment paper. Turn off the oven and let the meringues cool completely inside to prevent cracking.
Once cooled, carefully remove the meringue shells from the parchment paper and store them in an airtight container until ready to use. They can be stored at room temperature for up to 3 days.
Fill the meringue shells with your desired toppings, such as whipped cream, fresh fruit, chocolate ganache, or lemon curd, and serve immediately.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 216.1 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
