The Basics: Meringue Shells

Cooking Techniques. Eggs By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking TutorialsBaking Essentials

The Technique

Meringue Shells

Meringue Shells can be used for a number of delicious dessert combinations. No more than beaten egg whites sweetened with a little sugar, the mixture is piped over parchment paper & then an indentation formed in the center. Once baked, the crisp morsel can be filled with all sorts of homemade fillings, jams, Vanilla Pastry Cream & fresh fruit then crowned with a generous finale of Chantilly Cream & fresh mint for a lovely presentation. Learn how to make a versatile dessert base perfect for an array of spring gatherings.
 The Basics. Meringue Shells By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Modern Southern Socials TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickMeringue Shells
makes 8 servings

 6 egg whites, room temperature
1 1/3 cups sugar
1 Tbsp cornstarch
A pinch of kosher salt

Preheat the oven to 225 degrees. Line a half sheet pan with parchment paper. Beat the egg whites in the work bowl of an electric stand mixer on High until soft peaks form. Gradually add the sugar in a slow, steady stream & beat until stiff peaks form. The peaks will hold their shape with a graceful curve towards the tip in the spot where the whip attachment was lifted. Beat in the cornstarch & the salt. The entire process will take anywhere from 3 to 5 minutes. The final mixture will be bright white & glossy. 

Fill a piping bag with the mixture that is fit with an Ateco #9807 large plain tip. Pipe 2 1/2-inch mounds that measure approximately 2-inches high onto the prepared sheet pan. Refill the piping bag as necessary until all of the mixture has been portioned. Make an indentation in the center of each dollop using the back of a spoon to form a shell & remove any excess, if necessary. Bake on the center rack in the oven 1 1/2 hours. Turn off the oven & do open the door. Allow the pan to stand in the oven for 2 hours. Cool completely. 

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How To Make Meringue Shells

Meringue Shells can be prepared up to a day ahead of time when entertaining & are best served when humidity is low. They are an ideal dessert to offer guests in the spring when fresh seasonal fruit is beginning to emerge. Leave them on the pan once removed from the oven, allow to cool & place on the countertop, uncovered. When ready to assemble desserts, gently peel them from the parchment paper, place on plates & fill with desired items.

The Basics. Meringue Shells By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Modern Southern Socials TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

The Basics. Meringue Shells By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Modern Southern Socials TV Cooking Personality Birmingham AlabamaNo. 1

Preheat the oven to 225 degrees. Line a half sheet pan with parchment paper. Look to The Basics: Eggs for pointers on separating the yolk & the white. Beat the egg whites in the work bowl of an electric stand mixer on High until soft peaks form. The peaks should droop & curve. In order to reach maximum volume, do not be tempted to begin adding the sugar before this visual cue has been met.

The Basics. Meringue Shells By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Modern Southern Socials TV Cooking Personality Birmingham AlabamaNo. 2

Gradually add the sugar in a slow, steady stream & beat until stiff peaks form. The peaks will hold their shape with a graceful curve towards the tip in the spot where the whip attachment was lifted. Beat in the cornstarch & the salt. The entire process will take anywhere from 3 to 5 minutes. The final mixture will be bright white, glossy & somewhat firm. 

The Basics. Meringue Shells By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Modern Southern Socials TV Cooking Personality Birmingham AlabamaNo. 3

Fill a piping bag with the mixture that is fit with an Ateco #9807 large plain tip. Pipe 2 1/2-inch mounds that measure approximately 2-inches high onto the prepared sheet pan. Refill the piping bag as necessary until all of the mixture has been portioned. Make an indentation in the center of each dollop using the back of a spoon to form a shell & remove any excess, if necessary. 

The Basics. Meringue Shells By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Modern Southern Socials TV Cooking Personality Birmingham AlabamaNo. 4

Bake on the center rack in the oven 1 1/2 hours. Turn off the oven & do open the door. Allow the pan to stand in the oven for 2 hours. Cool completely. The meringue shells may crack in a few spots where the spoon was used to thin & make the indentation. This is normal. It will be covered with fillings & fruit for presentation.

The Tune
“I Wonder Why” Dion & The Belmonts

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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