Hard Meringues
(Makes 1 (9-inch) shell or 8 (3-inch) shells)
For best results, make meringues on a bright, dry day.
Ingredients
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- Filling or fresh fruit
Method
In small mixing bowl at high speed, beat egg
whites with cream of tartar until foamy. Add
sugar, 2 tablespoons at a time, beating constantly
until sugar is dissolved and whites are glossy and
stand in stiff peaks. (Rub just a bit of meringue
between thumb and forefinger to feel if sugar has
dissolved.) Beat in vanilla.
With spoon or pastry bag, spread mixture over
bottom and up sides of greased 9-inch pie plate
OR on greased or lined (foil or waxed, brown or
parchment paper) baking sheet, shape into
1 (9-inch) "nest" or, using about 1/3 cup of the
meringue for each, shape into 8 (3-inch) "nests".
Build up edges to form rims.
Bake in preheated 225 & 176;F oven until firm and cake
tester inserted in center comes out clean, about
1 to 1 1/2 hours. Turn off oven. Let stand in oven
with door closed until cool, dry and crisp, at least
1 additional hour. (Do not remove shell from pie
plate.) Store in tightly sealed container. Fill as
desired just before serving.
NOTE: This oven temperature and time will
produce crisp white meringues. For a Pavlova
with a more chewy inside texture, reduce baking
time. After baking about 40 minutes, judge
texture by testing occasionally with cake tester
or wooden pick inserted into side of meringue.
Dry as above.
For a lightly browned meringue, raise temperature
to 250& 176;F. Bake until delicately browned and cake
tester inserted in center comes out clean, about
50 minutes. Dry as above.
Hard meringues may be stored for several months
in tightly covered containers with waxed paper
between layers. To recrisp, bake in preheated
250°F oven about 15 to 20 minutes
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