Califonia Bountiful

Meringue shells

Showcase luscious berries in these simple and elegant meringue shells made with fresh California eggs.

Gwen Schoen

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3/4 cup sugar
3/4 cup superfine sugar
6 egg whites, room temperature
1/4 tsp. cream of tartar
1/4 tsp. salt
1 or 2 drops of food coloring (optional)


Combine sugars in a cup or bowl. In a separate bowl, beat egg whites until foamy. Mix in cream of tartar and salt. While you continue to beat the egg whites, add the sugar mixture one tablespoon at a time. This might take 10 minutes. Add food coloring, if desired. Beat at the highest mixer speed until glossy and the mixture forms stiff peaks.

Preheat oven to 250 degrees. Line a large baking sheet with foil. Draw four 3-inch circles on the foil, leaving an inch or two between the circles. Spread each circle about 1/2 inch deep with meringue. Spoon the remaining meringue into a pastry bag fitted with a large star tip. Pipe meringue around the edges of the circles until you have made shells about 1 1/2 inches deep.

Bake for 1 hour or until the shells are creamy white and firm. Turn the oven off and let the shells dry out overnight in the oven without opening the door. Gently lift the shells off the foil and fill with ice cream or fresh fruit before serving.

When stored airtight, these shells will keep for about a week.

Makes 4

Note: Meringue shells are impressive, but simple with tips for making great meringue.

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