Meringue shells


4 egg whites

1/2 tsp cream of tartar

1/4 tsp salt

1 1/4 cup sugar

1 tsp lemon juice

1 tsp vanilla

brown paper


Preheat oven to 450 degrees. Cut brown paper to fit two cookie sheets.

Beat 4 egg whites until foamy. Add 1/2 tsp cream of tartar, 1/4 tsp of salt. Beat until stiff. Beat in 1 1/4 cup sugar 1 TBSP at a time! Continue beating until glossy, approximately 8-10 minutes. Mix in 1 tsp lemon juice and 1 tsp of vanilla. Cover 2 cookie sheets with brown paper. Pipe meringue into paper in a circle, make a raised edge around the outside of the circle. Place cookie sheets in hot, 450 degree oven. Close the door and turn off the oven. Leave for four hours or overnight.

Serve meringues with ice cream and sauce of your choice.



Shrimp Curry Salad Spaghetti &Meatballs Creamy Peach Pie Creamy Nut Filling & Frosting Butterzueg Mom's Cheese Ball
  Mom's Lasagne Cream Cheese Pie Kahlua Cake with Coca Cola Frosting Peanut Blossoms Pesto Deviled Eggs
  Pesto Lasagne Chocolate Cinnamon Pie Black Joe Cake Springerle Cornish Pasties
  Shrimp Scampi Key Lime Pie Lemon Lime Icebox Cake Scottish Shortbread Welsh Rarebit
  Grilled Shrimp Apple Pie   Rum/Bourbon balls Boysenberry Ice
  Spinach Feta Quiche Cherry Pie Double-Chocolate Brownies Rice Crispy Treats Cantaloupe Ice
  Käsespätzle Lemon Meringue   Chocolate Chip Cookies Cantaloupe Ice Cream
  Cheese Enchiladas     Peanut Butter Cookies French Breakfast Puffs

Green Enchiladas

Chocolate Mousse   Snickerdoodles Gretchen's Salsa
    Chicken Enchiladas     Wendy's No-bake Cookies Anna's Artichioke Dip
Royal Lunch Milk Crackers   Chicken Cacciatore Meringue shells   Chocadamia Coconut Delights Pan de bono (Columbian Cheese Bread)
    Chicken Kiev     Pecan Puffs Blue Cheese Dressing
    Chicken Imperial Hamentashen   Swedish Spritzbaaken Dips
    Southern Fried Chicken     Dutch White Ginger Cocktail Sauce
    Chicken a lá ling     Gingerbread Boys Eggnog
    Chicken and Dumplings     Scones Almond Roca
    Beer butt chicken       Mom's Rye bread


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