Cinnamon Meringue Shell

This recipe goes with Chocolate Torte

Yield: one 8 - inch meringue shell
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 egg whites
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup sugar

Preparation

  1. Combine egg whites (at room temperature), vinegar, salt, and cinnamon in a medium mixing bowl; beat until frothy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. (Do not under beat this mixture.)
  2. Spoon meringue mixture onto a baking sheet covered with unglazed brown paper. (Do not use recycled paper. ) Using back of spoon, shape meringue into a circle 8 inches in diameter; shape circle into a shell. (Sides of shell should be about 1 3/4 inches high.)
  3. Bake at 275° for 1 hour. Turn oven off, and allow meringue to cool in oven 2 hours. (Do not open oven door.) Carefully remove Cinnamon Meringue Shell from brown paper. Use immediately, or store in an airtight container.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cinnamon Meringue Shell Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy