These meringue shells are wonderful for serving fruit. They dress up fruit or fruit salad or your other specialty dessert. This recipe offers a lot of flexibility: you can make the cups as large as you like, or you can make 2 - 8 inch shells or one 10 inch shell. I really like the individual shells! You can play with this to make different shapes and designs, too!
4 egg whites (see note)
1/8 tsp. cream of tartar
1 cup sugar
1/2 tsp. vanilla extract
1. Preheat the oven to 200 degrees. Line two cookie sheets with parchment paper or oil them lightly. Lightly trace 8 to 10 4 inch circles on the parchment; or trace 1 - 10 inch or 2 - 8 inch circles, depending on how you want to use the shells.
2. Put the egg whites in the scrupulously clean mixing bowl of a standing mixer fitted with the whisk. Start beating on low speed, for just 1 or 2 minutes. Add a pinch of salt and the cream of tartar, raise the speed to medium, and beat until the whites barely hold a shape. Start beating in the sugar, in a slow steady stream, stopping from time to time to let the whites absorb it. When all the sugar is added, continue beating on high speed for 5 to 6 minutes, adding the vanilla. The whites will be glossy and stiff and sugar absorbed. If the whites feel or taste grainy, keep beating.
3. Put the meringue in a pastry bag fitted with a 6 inch tip. Drop about 2 tablespoons of meringue into the center of each 4 inch circle, 4 into larger circles. Smooth out the meringue with a metal spatula to the edge of the traced circles. This will be the bottom of the shells. Create the edge by squeezing meringue from the bag to build a border at the edge of the circles. Two or three layers with pastry bag will do it. Once you become skilled with a pastry bag (and it won't take long) use star tips and vary the tip size for different thicknesses and results.
4. Bake in the oven for 1 to 1 1/2 hours. The meringues should stiffen and take on only a little color. Let the meringues sit for a few moments before running a sharp knife under the shells to loosen them from the paper. Be careful not to break them. Place the meringues on a rack until completely cool. They will keep well in an airtight container for about a week. Each 4-inch shell will hold 2 or 3 tablespoons of filling.
Note: Eggs are easiest to separate when they are cold from the refrigerator; they beat best at room temperature.