Posted by on May 25, 2015 in Desserts | 1 comment



Think about it.  How could we live without eggs? The utmost of harmony in the universe begins with eggs.  Early poached, late omelette or slow-baked balloons for dessert merely unravels the possibilities.


Baked meringue-- sweet, crisp and soft centered is a wondrous vessel.


Let egg whites stand for 30 minutes before beating with vanilla and cream of tartar


until soft peaks appear.


Then, add sugar, spoonful by spoonful


and beat to glossy stiff peaks.


Dollop whites onto a baking sheet;  shape, and bake.

Meringue nests become sweet pillows;

cups to fill or layers to behold.

Bake these today and mound on…

2015-05-23 20.27.42

There is no way you can mess this up.



  • 3 extra large egg whites
  • 1/4 teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract
  • ¾ cup of sugar


  1. Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until soft peaks form (about 2 minutes). Gradually beat in sugar a spoonful at a time on high speed until stiff glossy peaks form and the sugar is dissolved (another 1-2 minutes).
  2. Drop 8 mounds of meringue onto parchment lined baking sheet. Shape into cups with the back of a spoon. Bake at 200 degrees F. for 45 minutes to an hour or until set and dry. Turn the oven off and let the meringues set in the oven for 1 more hour.
  3. Cool and store in airtight container (the shells are fragile) until ready to fill with berries, and cream or crumble into layered parfaits.



One Comment

  1. 5-28-2015

    Peggy served us this dessert treat, and as pretty as it is, it tasted even better. Memorable!

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