Recipes > Desserts > Meringues > Meringue Shells

Meringue Shells


  • whites of 4 eggs
  • 1/2 pound granulated sugar
  • a little vanilla sugar


Beat the whites to a stiff froth, add the sugar and vanilla sugar, stir the sugar in lightly; fill this into a pastry bag or a paper funnel; press small portions on to a double-folded paper, dust thickly with sugar, lay the paper in a pan, and bake in a slow oven. When done and cold, remove them from the paper, press the soft bottoms into shape to form a shell, and serve filled with whipped sweetened cream or ice cream.


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Desserts and Salads (1920).

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