Monday, August 16, 2010

the B.E.S.T. meringue recipe EVER!

Hard Meringue Shells
(Makes about 12 shells)
4 egg whites
½ teaspoon (2 mL) cream of tartar
1 cup (250 mL) sugar
1 teaspoon (5 mL) vanilla
Beat egg whites until frothy in a large bowl. Add cream of tartar and continue to beat until whites form soft peaks. Add sugar gradually, 1 tablespoon (15 mL) at a time, beating constantly until sugar is dissolved and whites hold stiff, glossy peaks. Beat in vanilla.
Using about 1/3 cup (75 mL) meringue at a time, shape into "nests" with a spoon or pastry bag on a parchment paper-lined baking sheet. Meringues should be about 3 inches (8 cm) wide, with the edge built up to form a rim.
Bake in a preheated 250F (120C) oven until firm, about 1 hour. Turn off oven and leave meringues in oven with the door closed, for one hour.
Remove from oven and from baking sheet. Store meringues in an airtight container at room temperature or in the freezer.
To serve, fill shells with fresh fruit, custard, pudding or ice cream. Spoon a favourite sauce over, if desired.

Thank you Egg farmers of Ontario:

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