|2||Egg whites; chilled|
|½ teaspoon||Vanilla or lemon juice|
Beat egg whites with salt until foamy. Add vanilla or lemon juice and beat until stiff. Add sugar, one tablespoon at a time, and beat until meringue is stiff and glossy. On heavy brown paper on large cookie sheet, spoon heaping tablespoons of meringue to form six mounds three inches apart.
Shape center of each mound into a shell with back of spoon, or use pastry bag to form shells. Bake at 275 for 60 minutes. Turn off heat and leave in oven until cool. Carefully peel off paper and store in covered tins. These easy but elegant shells melt in your mouth and can be filled with ice cream, fresh fruit with whipped cream, puddings or custards. Makes 6 shells.
MRS WINSTON BURKS (JENNIE)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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