Meringue Tart Shells

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About


  • 3 egg whites (room temperature)
  • ¼ tsp. cream of tartar
  • ¼ tsp. salt
  • ½ tsp. vanilla
  • ¾ c. sugar


  • Combine egg whites, cream of tartar, salt and vanilla in large mixer bowl. Beat until very soft peaks form when beater is lifted slowly. Beat in sugar, 2 tblsp. at a time, beating after each addition. Continue beating until stiff peaks form. The meringue should be glossy and moist.
  • Line baking sheets with heavy brown paper. Drop spoonfuls of meringue on paper to make 8 mounds of even size, 3" apart. With back of spoon hollow out each mound to make tart shell.
  • Bake in very slow oven (275°F.) 1 hour. Turn off oven heat and let shells remain in oven, with door closed, until cold.
  • At serving time, fill with ice cream and top with berries, cut-up fruit or butterscotch, chocolate or other sauce. Or fill with berries or fresh fruit and top with whipped cream.
  • 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.