Meringue Shells from Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home by Helen Witty
Make these when you have an abundance of leftover egg whites and a bit of time. Keep the shells on hand as an elegant base for a variety of desserts—filled with
Ingredients
- 1¼ cups confectioners’ sugar
- ¼ teaspoon cream of tartar
- 4 egg whites
- Pinch of salt
- 1½ teaspoons vanilla extract
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