Meringue Shells A La Heloise

1. 1

   Beat egg whites until stiff and dry; slowly add sugar, then vanilla and vinegar.

2. 2

   Beat again until stiff and dry.

3. 3

   Place meringues on the back of an ungreased cookie sheet, keeping in mind they will double in size.

4. 4

   Make a well in the center of each and bake on the middle shelf of a 250u00b0 oven for 1 hour or more until they turn pinkish beige in color.

5. 5

   Test bottom of well with finger; it must not be too sticky.

6. 6

   Bake longer, if necessary. Using a spatula, remove from sheet the minute they come out of the oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.