Swiss Meringue Shells Folks will think you fussed when you bring out these sweet cloudlike cups topped with fresh berries. —Linda Braun, Park Ridge, IL Prep: 15 min. + standing Bake: 1 hour + cooling Makes: 8 servings 3 ¹ ₂ ¹ ₄ ³ ₄
large egg whites tsp. vanilla extract tsp. cream of tartar cup sugar Whipped cream, optional Berries of your choice Confectioners’ sugar, optional
1. Place egg whites in a bowl; let stand at room temperature for 30 minutes. Add the vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in the sugar, 1 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. 2. Drop 8 mounds onto parchment-lined baking sheets. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1-1¹ ₂ hours. Turn oven off; leave meringues in oven for 1 hour. 3. Cool shells on wire racks. Store in an airtight container. If desired, fill with whipped cream. Top with berries. Top with confectioners’ sugar as desired. 1 SERVING 80 cal., 0 fat (0 sat. fat), 0 chol., 21mg sod., 19g carb. (18g sugars, 0 fiber), 1g pro. 1
If possible, prep this airy treat on a dry day, rather than on a humid or rainy one.
Puttin’ on the Glitz Pillowy pure white hills of whipped cream will glisten like the real deal with a light dusting of edible glitter. White Edible Glitter $4 wilton.com
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