How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Meringue Basket?

You need 11 ingredients. The key ingredients include: 2 egg whites, 1/4 teaspoon cream of tartar, 1/8 teaspoon salt, 1/2 cup sugar, and more.

Is Meringue Basket suitable as baking & desserts?

Yes, Meringue Basket falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Meringue Basket?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Meringue Basket Recipe

Name: Meringue Basket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg whites; 1/4 teaspoon cream of tartar; 1/8 teaspoon salt; 1/2 cup sugar; 1 teaspoon vanilla extract; 1/8 teaspoon almond extract; 3 uncooked eggs, washed; Apple; 1 cup boiling water; 2 teaspoons vinegar; 20 drops of food coloring for each color

1

In a bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Beat in extracts.

2

Shape or mold the 12-in. piece of parchment paper over the outside of the 6-in. bowl. Invert bowl onto a parchment paper-lined

3

. Secure paper edges by tucking between bowl and sheet.

4

Cut a small hole in the corner of pastry or plastic bag; insert basket-weave tip. Fill bag with meringue.

5

Begin the first vertical line by overlapping the edge of the paper-covered bowl base by 1/2 in. and pipe meringue down toward the

6

baking sheet. Working from the top of the inverted bowl, cover the vertical line with 1-1/2-in. horizontal lines, leaving 1/2 in. between each (see photo above).

7

Pipe another vertical line to the right of first vertical line, overlapping ends of horizontal lines. Starting to the right of the first vertical line, pipe 1-1/2-in. horizontal lines over the second vertical line to fill in the open spaces. Repeat process until entire bowl is covered with basket-weave design.

8

Pipe a meringue coil pattern on top of the bottom of the bowl to form the basket's base. Bake basket at 225u00b0 for 2 hours.

9

Turn oven off and leave the basket in the oven for 1 hour. Remove from oven; remove bowl. Trim paper 1 in. below the top edge or

10

very carefully remove paper.

11

Store basket in an airtight container for up to 3 days.

12

Using a needle, cake tester or ice pick, poke a small hole in both ends of each egg.

13

Insert needle into egg to break the yolk. Blow hard through one hole to force contents out the other hole; discard contents. Flush

14

eggshell gently under running water to clean interior. Carefully dry with paper towel. Let dry overnight.

15

For each color desired, place boiling water in a heatproof bowl. Stir in vinegar and food coloring.

16

Gently insert a toothpick into the hole at one end of an egg. Submerge egg until desired color is reached. To dry, leave egg attached to one end of toothpick and insert the opposite end into an apple so that the egg is held up. Let dry overnight.

Meringue Basket

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