Meringue Tart Shells
from The New York Times Cookbook
6 egg whites, at room temperature
1/4 tsp salt
2 tsp lemon juice
1 2/3 cup granulated sugar
Preheat the oven to 275 degrees. Beat the egg whites, salt, and lemon juice until they hold soft peaks. Continue beating the egg mixture and add the sugar gradually. Keep beating all the ingredients until it is glossy and stands in firm peaks. Using a pastry bag (ie. a ziploc bag or something with like this with its tip cut), shape the meringue into 3- to 4-inch rounds on unglazed paper on a baking sheet (we used tin foil). Build up the sides by laying coils of meringue one on top of the other to a depth of about 1 1/2 inches. Bake slowly in the oven for about 1 hour. Remove from the paper/tin foil with a spatula.
We actually used all 7 egg whites and adjusted the recipe accordingly, but they still turned out really really well. Again, this is something that is really difficult to do by hand. You'd probably be beating the eggs for a good half hour with a whisk alone.
Today on a hike I put my iPod on shuffle (ALWAYS a risky move...) and Dave Matthews Band came up, which took me instantly back to the eighth grade. Here's Dave Matthews Band's "Eh Hee"... it's a weird song but it's pretty entertaining:
Claiborne, Craig. "Meringue Tart Shells." The New York Times Cookbook. New York: Harper & Row, 1961. 523. Print.