Meringue Shells

Yield > 6
Servings
Ingredients :
4 x Egg whites, room
temperature
1 pch Salt, generous
1/2 tsp Cream of tartar (optional)
1 cup Sugar
1/2 tsp Vanilla
Method :
• Preheat oven to 200 F. Position the rack in the lower third
of oven. Place egg whites in a copper bowl that is free of any
grease or oil, or use a stainless steel or glass bowl. With an
electric mixer, beat at moderately low speed for 2 minutes.
Add salt and (if copper bowl is not being used)
• the cream of tartar. Increase speed to medium and whip
until the whites hold soft peaks. Gradually add sugar, beating
until all is added. Add vanilla and beat to mix. Increase speed
to high and beat 5 to 7 minutes or until the mixture is very
stiff. Fit a pastry bag with a large round tube and fill half-full
with meringue. Pipe onto buttered and floured parchment
paper or foil, dividing the total amount of meringue into 15 to
18 shells.

• They will be ovals about 2" by 4". Bake in preheated oven
1-1/4 hours or until meringues are lightly colored & dry.
• WINE:SANCERRE,1979