How to make the best meringue feather light desserts

Use meringue to top pies and other desserts or bake it into shells and fill it with fruit, ice cream, or custard.

Be sure that the whites are absolutely yolk free. Whip the whites of 2 eggs with a balloon whisk or eggbeater until foamy. Add 1/s teaspoon cream of tartar and a pinch of salt. One tablespoon at a time, beat in superfine sugar (1/4 cup for topping, 1/2 cup for shells) until stiff peaks form. Add 1/2 teaspoon vanilla.

For lemon meringue pie, spread the meringue on the filling and bake for 10 minutes at 350°F

To make shells, preheat the oven to 250°F Line a baking sheet with heavy brown paper, aluminum foil, or baking parchment. Spoon the meringue onto paper and shape it into a single 8-inch round or into several smaller individual rounds. Bake 1 hour. Turn off the oven, but leave the meringue inside with the door closed for another hour or more. Finish cooling away from drafts, then remove the paper.

Fill or top shells with different combinations of fruit, ice cream, custard, and syrup. Stored in an airtight container, meringue shells will keep for about 2 weeks.