Uploaded February 2015 | Updated September 2026, 2 weeks ago
If you haven't seen last week's video yet, you might just want to do that! You see, this 3-D meringue shell, which stands about three inches tall, is a step up (literally) from the simple heart cookie and tart shell that we covered last week. But . . . if you're already a meringue aficionado, you're in the right place. Here, I take you through all the prep and piping details to make this special Valentine dessert shell, perfectly sized to serve two!
IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. Or help support my channel by making a small donation (just click on the button on the right of my channel home page). It is only through your support that I can afford to make more videos. THANK YOU!
HARD MERINGUE RECIPE:
. 4 large egg whites (about 4 to 4 1/2 ounces or 113 to 127 g)
. Water-based food coloring, to your desired hue (I usually add a few drops Chefmaster liqua-gel coloring for a pale hue)
. 1/4 teaspoon cream of tartar
. 1 cup (about 7 ounces or 198 g) ultra-fine or superfine sugar
. 1 1/2 teaspoons cornstarch (optional)
. Extract (or non-oil-based flavoring), to taste
Special Notes:
. I find the meringue ends up with better definition when I use cold whites from the refrigerator, and closer to 4 than 4 1/2 ounces egg whites.
. Ultra-fine or superfine sugar is finer than regular granulated sugar, but coarser than powdered (aka confectioners') sugar; I do not recommend substituting either regular granulated or powdered sugar for the superfine sugar in this recipe.
Method: Please refer to last week's video: tinyurl.com/lvleys2
RELATED LINKS:
How to Make Hard Meringues video (aka last week's video): tinyurl.com/lvleys2
Superfine Sugar source (one of many, but what I use): chsugar.com/sugar/detail/bakers-sugar
TO PURCHASE MY 4-HOUR DVD COOKIE DECORATING COURSE, MY BOOKS, OR APP:
juliausher.com/store
NOTE: My DVD was discontinued on November 1, 2014. Select videos will be migrated to YouTube over time, but my app will remain the only place where you can still purchase/see all 15 videos in my original DVD series.
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnection.juliausher.com/home
TO HANG OUT WITH ME ON THE WEB:
Facebook: facebook.com/JuliaMUsherFanPage
Twitter: twitter.com/JuliaMUsher
Pinterest: pinterest.com/juliamusher
Google+: plus.google.com/+JuliaMUsher1/posts
CREDITS:
Music by: Kevin MacLeod, incompetech.com
If you haven't seen last week's video yet, you might just want to do that! You see, this 3-D meringue shell, which stands about three inches tall, is a step up (literally) from the simple heart cookie and tart shell that we covered last week. But . . . if you're already a meringue aficionado, you're in the right place. Here, I take you through all the prep and piping details to make this special Valentine dessert shell, perfectly sized to serve two!
IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. Or help support my channel by making a small donation (just click on the button on the right of my channel home page). It is only through your support that I can afford to make more videos. THANK YOU!
HARD MERINGUE RECIPE:
. 4 large egg whites (about 4 to 4 1/2 ounces or 113 to 127 g)
. Water-based food coloring, to your desired hue (I usually add a few drops Chefmaster liqua-gel coloring for a pale hue)
. 1/4 teaspoon cream of tartar
. 1 cup (about 7 ounces or 198 g) ultra-fine or superfine sugar
. 1 1/2 teaspoons cornstarch (optional)
. Extract (or non-oil-based flavoring), to taste
Special Notes:
. I find the meringue ends up with better definition when I use cold whites from the refrigerator, and closer to 4 than 4 1/2 ounces egg whites.
. Ultra-fine or superfine sugar is finer than regular granulated sugar, but coarser than powdered (aka confectioners') sugar; I do not recommend substituting either regular granulated or powdered sugar for the superfine sugar in this recipe.
Method: Please refer to last week's video: tinyurl.com/lvleys2
RELATED LINKS:
How to Make Hard Meringues video (aka last week's video): tinyurl.com/lvleys2
Superfine Sugar source (one of many, but what I use): chsugar.com/sugar/detail/bakers-sugar
TO PURCHASE MY 4-HOUR DVD COOKIE DECORATING COURSE, MY BOOKS, OR APP:
juliausher.com/store
NOTE: My DVD was discontinued on November 1, 2014. Select videos will be migrated to YouTube over time, but my app will remain the only place where you can still purchase/see all 15 videos in my original DVD series.
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnection.juliausher.com/home
TO HANG OUT WITH ME ON THE WEB:
Facebook: facebook.com/JuliaMUsherFanPage
Twitter: twitter.com/JuliaMUsher
Pinterest: pinterest.com/juliamusher
Google+: plus.google.com/+JuliaMUsher1/posts
CREDITS:
Music by: Kevin MacLeod, incompetech.com
