Heloise'S Mom'S Meringue Pie Shells

1. 1

   Beat egg whites until stiff and dry (cannot overbeat).

2. 2

   Slowly add sugar to stiff egg whites.

3. 3

   Slowly add vanilla and vinegar to egg whites, beat until stiff.

4. 4

   Use back of ungreased aluminum cookie sheet.

5. 5

   Plop six great globs of egg white.

6. 6

   Don't put too close together.

7. 7

   They grow to twice their size.

8. 8

   Make little wells with back of spoon on each in the center.

9. 9

   Bake in middle shelf at 250u00b0 for an hour or until pinkish beige in color.

10. 10

    The tips do not get dark.

11. 11

    Before taking out of oven touch bottom of each well to be sure it isn't sticky.

12. 12

    Immediately place on wax paper or dessert plates or they will break.

13. 13

    Fill with fruit and top with whipped cream.

14. 14

    Can be made like small cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.