Meringue shells are a breeze to make and can be stored in the freezer for last-minute desserts. Follow this tutorial on how to make meringue shells.
This tutorial for how to make meringue shells has saved me many, many times. As much as I love entertaining, there are times when the thought of making a full meal, from appetizers and cocktails to entree, side dish and dessert, seems overwhelming. Of course, I could make things a little easier on myself by buying a dessert from a pastry shop, but that is not in my masochistic nature. That is where these easy, freezable meringue shells come in. Made of whipped egg whites and sugar, the shells can be made ahead of time and stored in airtight containers in the freezer. They take a matter of minutes to defrost at room temperature, and can be filled with ingredients such fresh berries, whipped cream, chocolate mascarpone cheese, or ice cream.
This post is part of my weekly how-to series. Be sure read through the other tutorials for more kitchen tips and skills.
How to make meringue shells:
*It is very important to use a bowl and beaters that are well-cleaned and dried. Any grease on these items can prevent the egg whites from achieving stiff peaks.
Preheat the oven to 225 degrees F.
Prepare two large baking sheets by lining them with parchment paper. On each piece of parchment paper, trace six 3- to 3 ½-inch circles with a pencil.
Pour 8 large egg whites into a very clean, large bowl or the bowl of a mixer.
With a hand or stand mixer fitted with the whisk attachment, beat at low speed until the egg whites are foamy.
Increase speed to medium and gradually pour in 2 cups sugar. Continue beating until the egg whites form stiff peaks when you lift the beaters out of the egg mixture. You now have a meringue.
Take care not to overbeat the egg whites, as they can become grainy and dry.
Using a rubber spatula, gently transfer the meringue to a clean pastry bag fitted with a large circular or star tip, depending on the look you want to achieve.
Starting at the center of each circle, pipe a circle of meringue. When you reach the outer rim of the circle, pipe 1 to 2 additional layers on top of the border. Obviously, the more you pipe, the deeper each shell will be.
Put the baking sheets in the oven. Bake for 1 ½ hours, then turn off the oven and leave the meringues in the oven for 30 additional minutes.
Gently peel the meringues off of the parchment. Cool completely and put the meringues in an airtight container. Freeze the meringues if you will not be using them in the next 3 to 4 days.
Printable Recipe
How to Make Meringue Shells
Ingredients
- 8 large egg whites
- 2 cups granulated sugar
Instructions
- Preheat the oven to 225 degrees F.
- Prepare two large baking sheets by lining them with parchment paper. On each piece of parchment paper, trace six 4- to 5-inch circles with a pencil. Flip the parchment paper over so that the meringue will not be sitting directly on the pencil marks.
- Pour 8 large egg whites into a very clean, large bowl or the bowl of a mixer. With a hand or stand mixer fitted with the whisk attachment, beat at low speed until the egg whites are foamy. Increase speed to medium and gradually pour in 2 cups sugar. Continue beating until the egg whites form stiff peaks when you lift the beaters out of the egg mixture. You now have a meringue. Take care not to overbeat the egg whites, as they can become grainy and dry.
- Using a rubber spatula, gently transfer the meringue to a clean pastry bag fitted with a large circular or star tip, depending on the look you want to achieve.
- Starting at the center of each circle, pipe a circle of meringue. When you reach the outer rim of the circle, pipe 1 to 2 additional layers on top of the border. The more you pipe, the deeper each shell will be.
- Put the baking sheets in the oven. Bake for 1 ½ hours, then turn off the oven and leave the meringues in the oven for 30 additional minutes.
- Gently peel the meringues off of the parchment. Cool completely and put the meringues in an airtight container.
- Freeze the meringues if you will not be using them in the next 3 to 4 days.
Notes
Nutrition
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Tracey
I made these Meringues , just the other day. My first time ever making them.. And they were the BEST I HAVE EVER HAD. Not to mention EASY. Thanks for sharing. Tracey
S Logan
For those comments regarding stickiness, or marshmellow like insides it might have to do with humidity at the time of baking. You would like it to be a dry warm day for best results.
S Logan
My mother would use this recipe for meringue and draw the out line for Swan neck & head, then another outline for the swan wings. Usually about 3-4 inches in size. Then bake. Then in a shallow bowl would would arrange a round scoop of sorbet or ice cream with the head and wings around it to present a beautiful Swan Dessert.
Marianne
What a great tutorial this is and my family loves them! Whenever we have a get together, they are the top request! I fill them with whipped coconut cream, drop raspberries on top and drizzle them with a raspberry coulis! So wonderful on a cold Canadian day!
Shereé
These are very pretty. I don't use a pastry bag but a pastery plunger type thing with like ten tips. The pastery tube doest ways hold as much as I might need but I will try it. I do pretty much the same thing except I was taught to always use Cream Of Tarter when making Pavlova (meringue shells). How much you use depends on how many eggs you use. For six eggs I add 1/8 teaspoons, for eight eggs I would add 1/4 teaspoons. Cream Of Tarter gives the meringue more volume resulting in the whipped texture you get that you don't get without it. You can not only fill your Pavlova with fruit or fruit compote you can fill it with custards, puddings, lemon curds, pastry fillings, fruit fillings, preserves, jams, pie fillings, etc.. All can be topped with whipped cream or Redi Wbip and covered with warm white or dark chocolate, caramel, lemon, cherry and other delectable easy to make sauces. Hope this helps the person who asked for suggestions.
Thank you for your lovely tutorial.
Rachel
Mine came out looking very nice, but I'm not sure if they were baked enough. They were sticky on the bottom, very marshmallow like and the sides were crispy. Can you tell me if they're supposed to taste crispy all the way through, or chewy and slightly soft with crispy exterior?
verena
I cannot find a Bakery in Victoria,BC to buy some Meringue shells and was really disappointed, Finally I found your site with the recipe for meringues and I am anxious to give it a try.
In Europe we have them on Easter,X-mas and any other occasion.
Thank you
Julia
I just confessed my fear of meringues on twitter, and then saw this post. I WILL conquer them, I will!!!! I'm so glad to know I can freeze them too, wow, who knew?! You, obviously 😉
Dara (Cookin' Canuck)
Jennifer, it's always good to meet another Canadian.
Here's a link to one of the first recipes I ever posted (so please excuse the photos). The meringue shells in this recipe are filled with chocolate mascarpone cheese and strawberries. https://www.cookincanuck.com/2009/04/meringues-with-chocolate-mascarpone-and/
Jennifer
Just found your blog! I'm Canadian too!
These look great, do you have any recipes with ways to fill them?