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How to Make Meringue Shells
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Gradually add 1 cup granulated sugar, 1/3 cup at a time, beating well after each addition until stiff, glossy peaks form. (This will take several minutes.)
- Gently fold in 1 teaspoon vanilla extract.
- Transfer the meringue to a piping bag fitted with a large round tip (or use a spoon to create 8 mounds).
- Pipe or spoon 8 mounds of meringue onto the prepared baking sheet, leaving some space between each.
- Use the back of a spoon to slightly hollow out the center of each meringue mound and create a slightly raised edge.
- Bake for 45-50 minutes, or until the meringues are crisp and dry to the touch. Do not open the oven door during baking.
- Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely.
- Once cooled, fill each meringue shell with vanilla ice cream and top with sweetened sliced strawberries. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
100g
Fat
0g
Carbs
8g
