Individual Meringue Shells
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup Domino® Granulated Sugar
Preheat oven to 275°F. Grease a cookie sheet; set aside.
In a large glass or metal bowl, beat egg whites, cream of tartar, salt and vanilla until foamy. Gradually beat in sugar until stiff and glossy peaks form. Spoon into 6 mounds, making cup-shaped hollows in center of each with back of spoon.
Bake 1 hour until cream colored. Cool on rack. Fill and garnish as desired.
Use a pastry bag with a large open-star tip to make the shells. Create a large circle and outline the top with a border.