Adapted from Rose Levy Beranbaum’s book “The Cake Bible”
Adapted from Rose Levy Beranbaum’s book “The Cake Bible”
  • 4 large egg whites at room temperature (.5 liquid cup or 120 grams)
  • ½ teaspoon cream of tartar
  • ½ cup (4 ounces or 115 grams) superfine sugar *
  • 1 cup powdered sugar (4 ounces or 115 grams)
  1. Preheat the oven to 200 degrees and line a baking sheet with parchment paper or foil.
  2. In the bowl of your mixer, beat the egg whites until frothy, add the cream of tartar, and continue to beat at medium speed while gradually adding 2 tablespoons of sugar. When soft peaks form, increase the speed to high, and add another tablespoon of sugar. When stiff peaks form, add the remaining sugar and beat until very stiff and glossy.
  3. Sift the powdered sugar over the meringue and gradually fold it in.
  4. Spoon the mixture into a pastry bag. Shape shells on prepared pans. Bake for 2 – 2.5 hours at 200 degrees. The shells should be dry, but not starting to turn brown. Store in an airtight tin at room temperature until ready to use.
Recipe Notes

Makes 8 shells, each about 3 inches in diameter.

Nutritional analysis per shell: 119 calories, 2 grams protein, 29 grams carbohydrates, 0 grams fat, 25 mg. sodium, 0 grams fiber.

* Superfine sugar may be purchased or prepared by processing regular granulated sugar in a food processor or blender.

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