Chef

Administrator
Staff member
3 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 7 1/2-ounce jar Marshmallow Fluff®
Servings: 6
Heat oven to 200ºF. Line a large cookie sheet with aluminum foil. In large bowl with mixer at high speed, beat egg whites until foamy; add cream of tartar and salt, then vanilla. Gradually beat in Fluff®. Continue beating until stiff peaks form. Spoon into six large mounds on baking sheet Use teaspoon to shape into shells. Bake 1 hour. Turn oven off and let stand 1 hour longer. Carefully slide spatula under each shell to loosen. Fill with sweetened fresh berries, cut-up fruit, whipped cream pudding or sorbet.

Yield: 6 Shells
 
Last edited by a moderator:
Top