Meringue Shell Sundaes

Meringue Shell Sundaes

Product Code: R0241

An upscale twist to the traditional sundae. Preparing the meringue shells ahead of time makes for a simple end to any meal.

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INGREDIENTS

Meringue Shells

3/4 cup granulated sugar
1/2 cup boiling water
1/4 cup LorAnn Meringue Powder

Topping

Any flavor ice cream
Hot fudge or Caramel Sauce
Garnish with a sprig of mint, if desired

DIRECTIONS

For Meringue:

  1. Dissolve granulated sugar in boiling water. Let cool to room temperature. Add the meringue powder and beat to high peak, about 10 minutes. 
  2. Preheat oven to 400ºF. Line a baking sheet with parchment paper. Spoon meringue into a pastry bag fitted with a 1/2" star tip. Pipe out a 2" round shell by starting in the center and spiraling outward. Pipe a loop on outer edge to form a nest shape (to hold in filling). Space shells about 1" apart on baking sheet. 
  3. Reduce temperature to 250ºF and bake until meringues are dry but not browned, about 40 - 50 minutes. Turn off the oven leaving the meringues inside to dry for 1 to 2 hours. Meringues should be very crisp. Store in an airtight container and freeze for up to 2 weeks. 
Makes 24 meringue shells.

To Finish:

Top with ice cream and sauce; garnish with mint. Serve immediately.

Meringue Shell Sundaes


Meringue Shell Sundaes
By
An upscale twist to the traditional sundae. Preparing the meringue shells ahead of time makes for a simple end to any meal.
Ingredients
  • 3/4 cup granulated sugar
  • 1/2 cup boiling water
  • 1/4 cup LorAnn Meringue Powder
  • Any flavor ice cream
  • Hot fudge or Caramel Sauce
  • Garnish with a sprig of mint, if desired
1. Dissolve granulated sugar in boiling water. Let cool to room temperature. Add the meringue powder and beat to high peak, about 10 minutes.2. Preheat oven to 400ºF. Line a baking sheet with parchment paper. Spoon meringue into a pastry bag fitted with a 1/2" star tip. Pipe out a 2" round shell by starting in the center and spiraling outward. Pipe a loop on outer edge to form a nest shape (to hold in filling). Space shells about 1" apart on baking sheet.3. Reduce temperature to 250ºF and bake until meringues are dry but not browned, about 40 - 50 minutes. Turn off the oven leaving the meringues inside to dry for 1 to 2 hours. Meringues should be very crisp. Store in an airtight container and freeze for up to 2 weeks.To Finish: Top with ice cream and sauce; garnish with mint. Serve immediately.
Prep time:
Cook time:
Total time:
Yield: 24 meringue shells
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