How to Make Meringue Shells
User Reviews
4.6
How to Make Meringue Shells
Description
How to Make Meringue Shells involves whipping 8 large egg whites with 2 cups granulated sugar until stiff peaks form. Starting at low speed and gradually increasing while adding sugar prevents overbeating and ensures a smooth glossy meringue. The mixture is transferred to a piping bag fitted with a star or circular tip and piped onto parchment paper with pre-marked circles, creating uniform shells roughly 4 to 5 inches across.
Baking at a low temperature of 225°F slowly dries the meringue, resulting in crisp shells that are light and fragile. These shells have a sweet, airy texture and can be filled with whipped cream, curd, or fruit for desserts. The key is to pipe evenly and avoid overbeating the egg whites to prevent dryness or graininess.
Marking the parchment paper on the underside keeps pencil lines from affecting the meringue appearance. The process requires patience during baking to allow shells to set properly without browning. Properly made meringue shells provide a crisp vessel for many elegant dessert presentations.
Ingredients
- 8 egg large, whites
- 2 cups granulated sugar
Instructions
- Preheat the oven to 225 degrees F.
- Prepare two large baking sheets by lining them with parchment paper. On each piece of parchment paper, trace six 4- to 5-inch circles with a pencil. Flip the parchment paper over so that the meringue will not be sitting directly on the pencil marks.
- Pour 8 large egg whites into a very clean, large bowl or the bowl of a mixer. With a hand or stand mixer fitted with the whisk attachment, beat at low speed until the egg whites are foamy. Increase speed to medium and gradually pour in 2 cups sugar. Continue beating until the egg whites form stiff peaks when you lift the beaters out of the egg mixture. You now have a meringue. Take care not to overbeat the egg whites, as they can become grainy and dry.
- Using a rubber spatula, gently transfer the meringue to a clean pastry bag fitted with a large circular or star tip, depending on the look you want to achieve.
- Starting at the center of each circle, pipe a circle of meringue. When you reach the outer rim of the circle, pipe 1 to 2 additional layers on top of the border. The more you pipe, the deeper each shell will be.
- Put the baking sheets in the oven. Bake for 1 ½ hours, then turn off the oven and leave the meringues in the oven for 30 additional minutes.
- Gently peel the meringues off of the parchment. Cool completely and put the meringues in an airtight container.
- Freeze the meringues if you will not be using them in the next 3 to 4 days.
Notes
- Use very clean bowls and beaters to ensure egg whites whip properly.
- Pipe meringue onto parchment paper with traced circles flipped over to avoid pencil marks on shells.
- Beat egg whites gradually adding sugar to avoid grainy or dry texture.
- Bake at 225°F for a slow dry finish without browning the meringue.
- Meringue shells can be filled with creams or fruit once cooled.
- Weight Watchers Points: 8 (Freestyle SmartPoints), 4 (Points+).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1383 kcal
% Daily Value*
| Serving | 1Shell | |
| Calories | 138.3kcal | 7% |
| Carbohydrates | 33.5g | 11% |
| Protein | 2.4g | 5% |
| Fat | 0.1g | 0% |
| Sodium | 36.7mg | 2% |
| Sugar | 33.4g | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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