Meringue Shell

Ingredients:

  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • ¾ cup sugar

Heat oven to 275 and cover baking sheet with heavy brown paper.

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time until stiff and glossy. Do not under-beat

For whole shell:

Bake 1 ½ hours. Turn off oven and leave meringue in with oven door closed 1 hour. Remove from oven and finish cooling away from draft

For individual shells:

Split into 8 to 10 shells, shape using back of spoon

Bake 1 hour, turn off and leave in oven with door closed 1 ½ hours. Remove from oven and finish cooling away from draft

From Betty Crocker

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