Meringue Pie Shell
Courtesy of The incredible edible egg™ 8 Servings • 20 Min. Prep Time • 1 Hr. Cook Time| Ingredients |
|---|
| 3 egg whites, room temperature |
| 1/4 tsp. cream of tartar |
| 3/4 c. sugar |
| 1/2 tsp. vanilla |
Directions:
1. Heat oven to 225°F. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, Add sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of meringue between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in stiff peaks. Beat in vanilla.
2. Spread meringue on bottom and sides of greased 9-in. pie plate with back of spoon, building up edge to form a rim.
3. Bake in 225°F oven until firm and wooden pick inserted in center comes out clean, 1 to 1-1/2 hrs. Turn off oven. Let dry in oven, with door closed, until cool and crisp, at least 1 hour. Store, in pie plate, in tightly sealed container at room temperature. Fill just before serving.
* For individual meringue tart shells: Line 2 baking sheets with aluminum foil or parchment paper. Using about 1/3 c. for each shell, spoon meringue onto sheets. Use back of spoon to build up edges to form rims. (Baking sheets can be lightly greased and floured; meringue can be piped from pastry bag.)
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Nutrition:
Calories: 80; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 19g; Fiber: 0g; Protein: 1g; Sodium: 21mg;