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How to Make Meringue Shells
4.6 from 98 votes

How to Make Meringue Shells

This recipe explains how to make meringue shells using egg whites and granulated sugar beaten to stiff peaks. The meringue is piped onto parchment-lined baking sheets and baked at a low temperature, resulting in crisp, delicate shells that can be filled with cream or fruit. The technique requires careful beating to avoid grainy texture and piping within traced circles for uniform shapes.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6
Calories: 1383 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 8 egg large, whites
  • 2 cups granulated sugar

Instructions

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  1. Preheat the oven to 225 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Gently peel the meringues off of the parchment. Cool completely and put the meringues in an airtight container.
  8. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 1383

% 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.