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| These sweet little dessert cups will make any occasion special. | |||||
| Ingredients: | |||||
| 3 | egg whites | ||||
| 1 tsp. | vanilla extract | ||||
| 1/4 tsp. | cream of tartar | ||||
| 1/4 pinch | salt | ||||
| 1 c. | granulated (white) sugar | ||||
| Directions: | |||||
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Preheat the oven to 300 degrees F.
Separate egg whites from yolks using an egg separator or a plastic slotted serving spoon. Separate one egg at a time into a small bowl, then transfer each egg white to the mixing bowl. Be sure to keep all yolk out of the egg whites. If an egg yolk breaks and mixes in with the white, discard that egg and use another. Let the egg whites stand in a large mixing bowl until they reach room temp (about half an hour). Add the vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tip will curl when the beater is removed for a moment). Resume beating on medium speed and gradually add sugar, about a tablespoon at a time. Scrape sides to be sure that all sugar gets incorporated. Beat about seven minutes on high speed until stiff peaks form (holds its shape when the beater is removed for a moment) and sugar is almost completely dissolved (you won't be able to see any individual granules, but you'll be able to feel them when you scrape the bowl with a rubber spatula). Cover a cookie sheet with parchment paper. Using a pastry bag, pipe the meringue onto the parchment paper or use a spoon or your rubber scraper to form 6 shells or nests. Be sure to build up sides and leave an indent in the middle as you would with mashed potatoes for gravy. Bake in a 300 degree F oven for 35 minutes. At the end of the 35 minutes, turn off the oven but do not remove the cookie sheet from the oven. Allow the meringue shells to dry in the oven for an hour before removing to cool. Fill with fresh fruit, ice cream, flavored whipped cream, or mashed sweet potatoes. |
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