Advertisement
12
shellsEasy
By Helen Witty and Elizabeth Schneider
Published 1979
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.