Meringues, Individual and Pie Shell

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Preparation info

  • 1

    meringue pie shell
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 7 egg whites, at room temperature
  • teaspoon salt
  • cups superfine granulated sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to very slow (200° to 250°F.). Grease and lightly flour an eight-inch pie pan, and cover a baking sheet with unglazed paper or parchment baking-pan liner.

  2. Beat the egg whites with the salt until stiff. Continue to beat while adding one and one-half cups of the sugar, one tablespoon at a time. Beat until the mixture no longer feels grainy when pressed between the fingers.

  3. Fold the vanilla and the remaining sugar into the mixture.

  4. Using about half of the mixture, spread a thin layer of meringue over the bottom of the prepared pie pan. Build up the sides with meringue to form a deep pie shell. Do not overlap onto the rim of the pan.

  5. Form the remaining meringue into nine to twelve ovals, using two serving spoons to shape them or putting the meringue through a pastry bag fitted with a plain tube. Place the ovals on the prepared baking sheet.

  6. Bake the pie shell and the oval meringues for forty-five to sixty minutes, or until dry but not browned. To complete the drying process, turn off the oven and allow the shell and meringues to cool slowly with the oven door ajar. In an oven with a pilot light, the shell and meringues may be left in overnight with the door closed.

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