Meringue Shell(Makes 8 To 10 Shells)

1. 1

   Beat the egg whites until they are foamy.

2. 2

   Add the cream of tartar; continue beating.

3. 3

   Add 1 tablespoon of sugar at a time, until the egg whites are stiff and glossy.

4. 4

   Do not underbeat.

5. 5

   On brown paper cut to the size of the cookie sheet, shape 8 to 10 meringue shells.

6. 6

   Bake for 1 1/2 hours in a preheated 275u00b0 oven. Turn the oven off; let the shells cool for 1 hour.

7. 7

   Remove from oven; let the shells cool away from drafts.

* Per serving · 4 servings · Values may vary.

No additional tips available.