Individual Meringue Shells

Individual Meringue Shells

A base for an elegant dessert or a cup for simple fruit.


6 servings


  • 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.