Meringue Shells

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Ingredients:

Unsalted butter and flour

4 egg whites, at room temperature

1/2 tsp. cream of tartar

Pinch of salt

1 cup sugar

1/2 tsp. vanilla

Preparation:

Butter 2 large baking sheets; dust with flour and shake off excess. Using a 4-inch diameter template, outline four circles with a toothpick on floured baking sheet. Set aside. Heat oven to 200˚.

Beat egg whites, cream of tartar, and salt in large bowl on medium speed until stiff but not dry. Beat in 2/3 cup of the sugar, 1 tablespoon at a time, beating thoroughly after each addition; beat in vanilla; then continue to beat until whites are very stiff and shiny. If mixture feels grainy when small amount is rubbed between two fingers, sugar is not completely dissolved, and mixture must be beaten a little longer. Fold in remaining sugar gently but thoroughly.

Spoon meringue gently into large pastry bag fitted with 1/2-inch fluted tip; fill in traced circles on baking sheets, starting at center of each circle and working to outside edge, in even spiral. When all circles are filled, pipe a standing rim around circumference of each circle.

Bake meringue shells until dry and very pale beige, 2 to 2 1/2 hours. Turn off oven; let meringues stand in oven with door closed 2 hours.

Remove baking sheets to wire racks; let meringues stand 15 minutes; then carefully loosen them with wide flat metal spatula and transfer to wire racks. Let cool completely. Use immediately or store loosely covered at room temperature up to 3 days.

Serving Suggestion:

Fill meringues with Pear Sorbet or lemon ice cream and spoon raspberry sauce over top. Enjoy!