Light as a Cloud Meringue Tart Shells
Ingredients
-
4 eggs — room temperature
-
1/4 teaspoon cream of tartar
-
1/3 cup sugar
-
1/4 cup nuts — chopped
Instructions
-
Preheat oven to 250 °F
-
Carefully separate egg yolks from whites, making sure no trace of yolk exists in whites. Discard yolks or reserve for the lemon filling.
-
In clean, dry, grease-free mixing bowl, beat whites and cream of tartar until foamy. Slowly add sugar, beating mixture on medium low speed, until stiff peaks form. Fold in nuts.
-
Spoon meringue into 8 equal portions onto a baking sheet lined with parchment paper. Using back of a spoon, shape into 3-inch circles with sides about 1-inch higher than centers. Bake at 250 °F for 1-1/2 hours. Time may vary according to amount of humidity. Turn oven off and allow meringues to cool in oven.
-
Store shells in an airtight container up to 2 days.
Notes:
Source: Tasteful NC Cookbook
Yield: 8 3-inch tart shells
Nuts: for example, you might choose almonds for lemon tarts or pecans for mocha filling.
For one 9-inch pie shell, you can pour meringue into a well-oiled 9-inch Pyrex pie plate.
Served at Beech Mountain at the Busse house over Memorial Day Weekend 1999.
