Nutritional Info

Nutrition Facts

Serving Size 1 (133g)

Calories 90
Calories from Fat 21 (23%)
Amount Per Serving %DIV
Total Fat 2.3g 4%
Saturated Fat 1.2g 6%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 98.2mg 33%
Sodium 446.6mg 19%
Potassium 26mg 1%
Total Carbohydrate 10.2g 3%
Dietary Fiber 1.5g 6%
Sugars 2.1g
Protein 5.3g 11%

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Recipe Description
Meringues are very easy to make, but should only be attempted when the weather is very dry. Made on a damp day, the meringue will be chewy and tough, but baked during dry weather it will be crispy and light. Use this shell for any pie that does not need baking, such as lemon curd, chocolate, or ice cream.
Prep time
30 min
Cook time
1 hr
Ready In
1 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
1 Teaspoon(t)  vanilla extract
1/4 Teaspoon(t)  cream of tartar
4   egg whites, at room temperature
2 Teaspoon(t)  cornstarch
1/8 Teaspoon(t)  salt
1 Cup(c)  sugar

Preparation

Combine the sugar, salt, and cornstarch. Preheat the oven to 225°F. Line a baking sheet with parchment paper. Draw a 9 inch circle on it (use a pie pan for a stencil), or draw four 4 inch circles. In a very clean bowl (a touch of fat will ruin a meringue), beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually add the sugar mixture a few tablespoons at a time and beat until stiff peaks form. With a rubber spatula, fold in the vanilla. Mound the meringue in the center of the circle and spread it out to form a pie shell, making it thicker toward the outside of the circle. Or, spread some of the meringue evenly about 1/2 inch thick, then pipe a decorative ridge alongthe outside edge using a pastry bag. Bake 1 hour. Turn off the oven, open the oven door, and let cool in the oven until crispy and dry. Shells will stay fresh for 1 day in a tightly sealed container.

Additional notes

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