Cooking with Karel Anne: Masterpiece Meringue Shell


Yes, we all know what January means! And we also know what a weekend might mean, too! Let's just call this one "The Last Hurrah!"

Make the shell the day prior, and just before serving, top with your favorite filling, pudding, or even fresh fruit!

Masterpiece Meringue Shell

Serving Size : 8

3 egg whites

1/4 teaspoon cream of tartar

2/3 cup sugar

1. Heat oven to 275F. Cut parchment paper to line baking sheet. Draw one 9-inch circle or 8 3-inch circles for a pattern on the bottom side of the paper. Wipe the cookie sheet with a moist sponge to adhere parchment. Set aside.

2. In a mixer, beat egg whites and cream of tartar on high speed until mixture begins to foam. Gradually add sugar until stiff and glossy. Shape on the cookie sheet pattern, building up the sides to hold filling.

3A. (Large) Bake 1 1/2 hours. Turn off the oven and let meringue cool slowly in the oven (door closed!) for one hour.

3B. (Individual) Bake one hour. Turn off the oven and let meringue cool slowly in the oven (door closed!) for one hour.

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Per Serving : 71 Calories; 0g Fat (0.0% calories from fat); 1g Protein; 17g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.

Margarita Delight
Serving Size : 8

Masterpiece Meringue Shell(s)
3/4 cup margarita mix -- bottled
3 Tablespoons cornstarch
3/4 cup sugar
1/2 teaspoon salt
3 egg yolks -- beaten
1 Tablespoon unsalted butter
1/3 cup lemon juice
1 lime -- juiced
1 Tablespoon lime zest
2 Tablespoons sugar -- tinted green

1. Prepare and cool a large meringue shell, or individual shells.

2. Blend 1/4 cup margarita mix with cornstarch and set aside. Mix sugar, remaining margarita mix, and salt in a 2-quart saucepan. Heat to a gentle boil. Add cornstarch mixture to saucepan, stirring constantly and bring to a boil. Boil for about two minutes to thicken.

3. Remove about 1/2 cup of the hot liquid, and gradually stir in to the egg yolks. Pour back into the saucepan, stirring constantly, and bring to a boil. Boil for about a minute to thicken and remove from heat.

4. Immediately add butter and stir to incorporate. Add lemon and lime juice to the mixture and cool to room temperature.

5. Spoon into the meringue shell, and refrigerate for at least 12 hours. Create a margarita rim of the sugar and lime zest around the edge of the shell, and serve.

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Per Serving : 155 Calories; 3g Fat (19.1% calories from fat); 1g Protein; 31g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 152mg Sodium.


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