Meringue Shells

Preparation info
  • Makes about


    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Make these when you have an abundance of leftover egg whites and a bit of time. Keep the shells on hand as an elegant base for a variety of desserts—filled with ice cream, fruits, Lemon or Orange Curd, or with Chestnut Dessert Puree that has been lightened with cream or custard and topped with whipped Crème Fraîche.