Meringue Tart Shells

Name: Meringue Tart Shells
Yield: Makes 8
Ingredients: To store Meringue Tart Shells for a few days, loosely wrap them, when cool, in waxed paper. Keep in a cool, dry place, such as a cupboard. Do not put in airtight containers or meringues will soften.; At serving time, fill with ice cream and top with berries, cut-up fruit or butterscotch, chocolate or other sauce. Or fill with fresh berries or fresh fruit and top with a scoop of ice cream or whipped cream (see photo).

Preparation info

Makes
8

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Method

Prepare ingredients as for Meringue Pie Shell, but drop spoonfuls of meringue onto baking sheet lined with brown paper. Make 8 mounds of even size; place them 3" apart on