24 ounces egg whites (3 cups)
1 teaspoon salt
1 teaspoon cream of tartar
3 pounds granulated sugar
Servings: 50
1. Add salt and cream of tartar to egg whites. Beat on high speed until frothy, using wire whip attachment.
2. Add sugar 1/2 cup at a time, beating on high speed between each addition until sugar is dissolved and mixture will hold its shape, 20-30 minutes.
3. Place mixture on greased and floured baking sheets with No. 10 dipper and shape into nests with spoon; or place on pans with pastry tube.
4. Bake at 275°F for about 1 hour.
5. Watch carefully for last 15-20 minutes to avoid overcooking. Meringues should be white, not brown. If overcooked, they are too brittle.
6. Serve ice cream or fruit in the center.
Yield: 50 shells
Notes: VARIATIONS:
Angel Pie. Place meringue in well-greased and floured pie pans, about 1 1/4 qt per pan. Use spoon to build up sides. After baking, fill each shell with 3 cups Cream Pie filling, Lemon Pie filling, or Chocolate Cream Pie filling. Then top with a thin layer of whipped cream.
Meringue Sticks. Force mixture through pastry tube to form sticks. Sprinkle with chopped nuts. Bake.
1 teaspoon salt
1 teaspoon cream of tartar
3 pounds granulated sugar
Servings: 50
1. Add salt and cream of tartar to egg whites. Beat on high speed until frothy, using wire whip attachment.
2. Add sugar 1/2 cup at a time, beating on high speed between each addition until sugar is dissolved and mixture will hold its shape, 20-30 minutes.
3. Place mixture on greased and floured baking sheets with No. 10 dipper and shape into nests with spoon; or place on pans with pastry tube.
4. Bake at 275°F for about 1 hour.
5. Watch carefully for last 15-20 minutes to avoid overcooking. Meringues should be white, not brown. If overcooked, they are too brittle.
6. Serve ice cream or fruit in the center.
Yield: 50 shells
Notes: VARIATIONS:
Angel Pie. Place meringue in well-greased and floured pie pans, about 1 1/4 qt per pan. Use spoon to build up sides. After baking, fill each shell with 3 cups Cream Pie filling, Lemon Pie filling, or Chocolate Cream Pie filling. Then top with a thin layer of whipped cream.
Meringue Sticks. Force mixture through pastry tube to form sticks. Sprinkle with chopped nuts. Bake.
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