CookEat Recipe
Meringue Shells
Dry egg-white and sugar meringue shells shaped for paired desserts.
Method
Steps
Step 1
Whip six whites and salt over clean external ice, gradually to stiff froth. Fold in three-quarter-pound powdered sugar and six vanilla drops.
Step 2
Pipe egg-shaped shells 2.5in long and 1in high onto food-safe paper; dust with recorded extra sugar. Dry in oven twenty-five-minute guide to safe egg-white endpoint and crispness, rest ten minutes.
Step 3
Lift paper onto lightly wetted clean table for two minutes; detach shells, press flat underside with clean food-safe egg-shaped implement, store dry and COUNT actual intact shells.
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