Boysenberry Meringue Shells Recipe

1. 1

   Servings:To egg whites (at room temperature) add in vanilla, cream of tartar, and salt.

2. 2

   Beat til frothy.

3. 3

   Gradually add in sugar, a small amount at a time, beating till very stiff peaks form and sugar is completely dissolved.

4. 4

   Cover a cookie sheet with plain ungreased paper (I use brown paper grocery bags).

5. 5

   Spoon meringue onto paper, dividing into 6 equal mounds.

6. 6

   Shape with the back of a spoon to create bird nest shapes.

7. 7

   Bake at 275 degrees F for one hour.

8. 8

   Turn off oven and let dry with the door closed for at least another 1 1/2 hrs.

9. 9

   If meringues won't be used immediately, place into an airtight container to store, or possibly they can be left in an oven that has a pilot light overnight.

10. 10

    Place meringues on serving plates.

11. 11

    Place a large scoop of vanilla frzn yogurt (or possibly vanilla ice cream) into each meringue, smother with fresh Boysenberries, drizzle with Chambord, Framboise, or possibly other Boysenberry liquor

12. 12

    (optional), and top with whipped cream (or possibly whipped topping).

* Per serving · 4 servings · Values may vary.

No additional tips available.