Best Sugary Dessert Shells Recipes

MERINGUE SHELLS WITH LEMON CURD

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.

SWISS MERINGUE SHELLS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.

TULIPES (DESSERT SHELLS)

Steps:

• Preheat oven to 350 degrees.
• Grease large cookie sheet.
• In large bowl, with wire whisk, beat egg whites, confectioners' sugar, and flour until well blended.
• Beat in melted butter, vanilla, and salt.
• Make TWO cookies by dropping batter by heaping tablespoons, 4 inches apart on prepared cookie sheet.
• With narrow metal spatula, spread batter to form 4 inch rounds.
• Bake cookies until golden around edges, 5 to 7 minutes.
• Place two 2 inch diameter glasses UPSIDE DOWN on work surface. Guessing that the glasses should be short squatty ones.
• With spatula, quickly lift 1 hot cookie and gently shape over bottom of glass.
• Shape a second cookie.
• When cookies are cool, transfer to wire rack. (If cookies become too firm to shape, return them to cookie sheet and place in oven to soften slightly.).
• REPEAT steps five through 11 with remaining batter. (Batter will become slightly thicker upon standing.).
• Store tulipes in single layer in airtight container at room temperature.
• To serve, place on dessert plate and fill with your choice of filling.

DESSERT SHELLS WITH CREAM FILLING AND BERRIES

Steps:

• Mix yogurt and Cool Whip together. Keep covered in refrigerator until ready to assemble.
• Toss berries together in separate bowl. Refrigerate until ready to assemble.
• To assemble: Plate dessert shells.
• Divide cream filling between shells.
• Divide berries between shells.
• I placed one berry on top of cream filling and the rest in front of the filled shell.