Swiss Meringue Shells Dessert Amish Recipe for Two

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Swiss Meringue Shells

Beat egg white and cream of tartar until foamy. Gradually beat in sugar, 1 tablespoon at a time, until stiff and glossy. beat in vanilla. Cover a baking sheet with greased foil or parchment paper. Spoon meringue into 2 mounds on the paper. Using the back of a spoon, shape into 3" cups. Bake at 250° F. for 1¼ hours. Cool on wire rack. Fill shells with berries. Garnish with Cool Whip or vanilla ice cream.

1 egg white
1-1/16 teaspoon cream of tartar
1/4 cup white sugar
1/8 teaspoon vanilla
fresh berries of your choice, blueberries, raspberries, etc.

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