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Meringue Shell

Author/Submitted by:
Servings: 1
Categories: Cookies / Desserts / Eggs

3    Egg whites
1  t  Vanilla
1/4  ts  Cream of tartar
1  d  Salt
1  c  Sugar

Have egg whites at room temperature. Add vanilla, cream of tartar, and salt. Beat till soft peaks form. Gradually add sugar, beating till very stiff peaks form and sugar is dissolved. (Meringue will be glossy.) Cover baking sheet with plain ungreased brown paper. Using 9-inch round cake pan as a guide draw circle on paper. Spread meringue over drawn circle. Shape into shell with back of large spoon, making bottom 1/2 inch thick and sides about 1-3/4 inches high. Bake at 275~ for 1 hour. Turn off heat and let dry in oven (door closed) at least 2 hours. Makes one 9-inch meringue shell. Typed for you by Marjorie Scofield 3/27/96 Recipe By : BG&H Encyclopedia of Cooking, Vol. 1, 1973 From: Ian Hoare Date: 08-15-96 (19:35)

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