Meringue Tart Shells
Delicate meringue tart shells with crisp exterior and airy interior, perfect for sweet or savory fillings, ideal for elegant desserts or festive occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Beat egg whites until frothy.
- Add salt and cream of tartar.
- Gradually add sugar while continuing to beat egg whites, until stiff peaks form.
- Beat in vanilla or almond extract and food coloring.
- Line large cookie sheets with brown paper.
- Drop meringue by very small teaspoons onto the prepared cookie sheets, shaping for tart shells.
- They will spread during baking.
- Place the pans in the preheated 350°F oven.
- Do not put on the lowest rack.
- Turn off the oven immediately and let the pans remain in the closed oven overnight.
Tips & Substitutions
Ensure your mixing bowl and beaters are completely clean and dry; any grease can prevent the egg whites from whipping properly. For a touch of flavor, consider substituting half of the sugar with powdered sugar for a smoother texture. If you want to add color, gel food coloring works best as it won’t alter the consistency of the meringue. This recipe is excellent for making bases for pies or tarts.
Serving Suggestions
These meringue tart shells are perfect for filling with fresh fruits, custards, or whipped cream. They pair beautifully with a fresh berry topping or a rich chocolate mousse. For a delightful dessert, consider serving them alongside a scoop of ice cream or as part of a dessert platter featuring Healthy Oatmeal Cookies(Low-Fat Cookies) and other sweet treats.
Storage & Reheating
Store leftover meringue tart shells in an airtight container at room temperature. They are best enjoyed fresh but can last for up to two days. Avoid refrigerating them, as moisture can make them lose their crispness. If you need to re-crisp, place them in a warm oven for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Meringue Tart Shells contains roughly 136 calories, with 14g protein, 21g carbohydrates, and 0g fat. It is an excellent source of vitamin C (30% of the Daily Value) and protein (28% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 685mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my meringue not form stiff peaks?
If your meringue didn't form stiff peaks, it might be due to grease or moisture in your bowl or beaters. Ensure everything is spotless before starting. Also, make sure you didn't add the sugar too quickly; it should be gradual, allowing the egg whites to stabilize.
Can I make these in advance?
Yes, you can make meringue tart shells in advance. Just store them in an airtight container at room temperature. They maintain their texture best this way, but avoid making them too far ahead as they are best enjoyed within a couple of days.
What can I do if my meringues crack?
Cracking can occur if the meringues are baked at too high a temperature or if they cool too quickly. Make sure to turn off the oven immediately after baking and let them cool slowly inside. If they crack, you can always fill them with a delicious filling to hide any imperfections.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).