Meringue Shells

By mlmason

Ingredients

• 6 egg whites
• 1 taltlespeon vinecar
• 1 teaspoon Tanilla
• 1/4 teaspoon cream tartar
• 2 cups sugar

Preparation

Step 1

Beat egg whites and cream of tartar. Add vinegar and vanilla. Beat until blendled..Make meringue shells. Bake 275" for 45 to 60 minutes.

Mimi's:
3 egg whites (sit eggs out to get room temp)
Sift sugar ~ 1 cup (?)
1 t vanilla
1 t vinegar
Put brown paper on pan. Bake 225* for 25 to 30 minutes. Leave in oven ~ maybe overnight

Southern Living:
beat 3 egg whites, 1/4 t cream of tartar, 1/2 t grated lemon rind at high speed until foamy. Gradually add 1/4 cup granulated sugar, 1 T at a time beating until soft peaks form. Then gradually add 3/4 cup sifted powdered sugar, 1 T. at a time until stiff peaks form. Do not underbeat!
Spoon meringue mixture into 6 equal portions onto parchment or brown paper covered baking sheet. Using the back of a spoon, shape meringues into 4 inch circles: shape each circle into a shell with sides about 1 1/2 inches higher. Bake at 200* for 3 hours or until dry. Turn oven off and let meringues cool in closed oven for at least 12 hours.
Spoon 1/2 cup sherbet into each meringue & top with small lemon wedge/slice & mint. Store baked meringue shells in an airtight container up to 2 days.