Meringue Shells

Do you remember your grandmother’s meringue shells?  Well in this case it was Great-Grandmother Gormley’s meringues from Better Homes and Gardens Cookbook, circa 1948!

1/8 tsp salt

1/2 tsp vinegar

1/4 tsp vanilla

3 egg whites

1 cup sugar

Add salt, vinegar and vanilla to egg whites and beat until mixture forms peaks. Add sugar gradually and continue to beat until stiff peaks form. Spoon into a large plastic food bag, snip the corner and pipe away…..small wafer size mounds or larger. Cook at 300 degrees for 45 minutes. Cool on wire rack. Store in an air tight container.

Serve with balsamic strawberries! Delicious.

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