Meringue Shells (with 2 recipes)

[Olga Drozd]

Meringue Shells

MERINGUE SHELLS:

Since these are cooked through, it is safe to use fresh egg whites.  The finished appearance should be dry and crisp, but not browned.

1 cup egg whites (10 large eggs)
3/4 cup granulated sugar - divided
1/2 cup sifted confectioner's sugar (icing/powdered)

Preheat the oven to 250º F.  Line a baking sheet with parchment paper.

In a large bowl with an electric mixer on low, slowly beat the egg whites until they are frothy.  Continuing to beat on low, gradually add 1/2 cup of the granulated sugar until the egg whites are silvery in appearance. Increase the mixer speed to moderate, and slowly add the remaining 1/4 cup of granulated sugar, beating just until the egg whites form stiff peaks.  Using a spatula, fold in the sifted confectioner's sugar.

Fit a pastry bag with a number 6 star tip, and fill the bag with the meringue.

Pipe 6 coiled circles of meringue onto the prepared baking sheet.  Pipe a second-tier ring of meringue along the outer edge of each of the first circles, OR spoon 6 mounds of meringue onto the baking sheet and, using the back of the spoon, press a hollow in the center of each mound to make a shell.

Bake the meringues for 1 hour; turn off the oven but do not open the oven door. Let the meringues stand in the warm oven for 1 hour longer.  Remove the meringues to wire racks to cool.  Makes 6 individual meringues or 1 meringue pie shell.

SERVING EXAMPLE:

Meringue Shells with Raspberry Sauce: Sweetly tart raspberries are the perfect foil for crispy sweet meringue shells.  Make 3/4 cup Raspberry Sauce.  Place each meringue shell on an individual serving plate or shallow bowl.  Spoon some of the raspberry sauce into each shell and serve immediately.

RASPBERRY SAUCE:

1/2 cup sugar
1/2 cup water
2 Tablespoons Grand Marnier or other orange-flavored liqueur
2 cups fresh raspberries or dry-pack frozen raspberries

In a small saucepan over high heat, bring the sugar and water to a boil.  Remove the pan and let the syrup cool.

Add the Grand Marnier and raspberries, and stir gently; let stand for 2 minutes.  Pour through a sieve into a bowl, pressing to remove the seeds; discard solids.  Makes about 3/4 cup.

STRAWBERRY PAVLOVA:

Make the whole recipe for the Meringue Shells - divide in half (make two pavlovas or make one and the rest make shells.

1/2 recipe Meringue Shells (recipe above)

FILLING:

2 cups whipping cream
2 Tablespoons sugar
2 pints fresh strawberries, trimmed and sliced

Preheat the oven to 250º F.  Line 14 inch pizza pan with parchment paper.

Spoon the meringue onto the prepared pan, forming a (12-inch) heart shape with slightly built-up edges (30 cm).

Bake the meringue shell for 1 hour, turn off the oven but do not open the oven door. Let the meringue shell stand in the warm oven for 1 hour longer. Remove the meringue shell to a wire rack to cool.

Prepare the filling:  In a large bowl with an electric mixer on moderately high, beat the whipping cream until it forms soft peaks.  Gradually add the sugar, beating constantly, until stiff peaks form.

Spoon the whipped cream into the meringue shell, mounding it decoratively.  Arrange the strawberry slice on top of the whipped cream and serve immediately.  Makes 12 servings.