Swiss Meringue Shells

1. 1

   Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

2. 2

   Drop 8 mounds onto parchment-lined

3. 3

   . Shape into 3-in. cups with the back of a spoon. Bake at 225u00b0 until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour.

4. 4

   Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.