Meringue Shells
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| Simple Meringue shells. Keep the center to fill as large as you wish. |
The Meringue Shell
3 large egg whites
1/4 tsp cream of tartar
1 cup fine sugar
Preheat the oven to 275F/135C. Beat the egg whites and cream of tartar until it is frothy and comes together and then start adding the sugar very slowly 1 tbsp at a time until soft peaks are formed and it turns glossy.
Prepare a large baking sheet with a parchment paper in place over it.Fill a large piping bag with the mixture and swirl out 12 small swirls of meringues on the sheet an inch apart. Using the back of the tea spoon smooth it out making a dip in the center in each one as in the picture below. Be very gentle. Bake for 45 minutes to an hour until a light pinkish hue appears. Turn the oven off and allow it to cool inside the oven. This is the ''drying'' process of the meringues.
Chantilly Cream
1 cup chilled cream
1 tbsp fine sugar
Beat the chilled cream until soft peaks are formed; add the sugar very slowly while the beater is running. Spoon the cream into each meringue case. Top it with strawberries or fruits of your choice.
Eat immediately.
Tips
An electric hand beater is perfect for this.
The egg whites must be at room temperature.
3/4 tsp of lemon juice is a good substitute for cream of tartar.
Do not over beat and dry out the egg whites, the test to see the soft peaks is to remove the beater from the bowl and if the little peak of meringue on the edge of your beater is glossy and stays pointed it is done.
Your meringue will depend a lot on your weather. If it is damp and rainy it is very hard to get a crisp dry meringue.
An electric hand beater is perfect for this.
The egg whites must be at room temperature.
3/4 tsp of lemon juice is a good substitute for cream of tartar.
Do not over beat and dry out the egg whites, the test to see the soft peaks is to remove the beater from the bowl and if the little peak of meringue on the edge of your beater is glossy and stays pointed it is done.
Your meringue will depend a lot on your weather. If it is damp and rainy it is very hard to get a crisp dry meringue.
Do not over beat the cream; it will turn into butter! The test is to pull the beater out of the cream, turn it upward (looking at the ceiling) and watch it stay with a peak at its end.
Keep the beaters and the bowl chilled if you are working in a very hot kitchen.
To fill these meringues here are some ice cream choices.
Coconut and Lime Ice cream
Salted Caramel Ice cream
Pineapple Pina Colada Ice cream
To fill these meringues here are some ice cream choices.
Coconut and Lime Ice cream
Salted Caramel Ice cream
Pineapple Pina Colada Ice cream
For more delicious recipes try
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Photo courtesy William Reavell
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