Freeform Meringue Shells with Strawberries and Papaya
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Appears in Cook's Illustrated May/June 1995
Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immediately, and uses small "test" meringues to check for doneness.
WHY THIS RECIPE WORKS
For our meringue shell recipe, we wanted meringues with just the right amount of sweetness. So we added just enough sugar to ensure that the meringues hardened properly but not so much they were cloying. We added the sugar to the meringues ...
