Bakepedia

Step 1

Preheat oven to 225°F. Line a baking sheet pan with parchment and trace 6, 3-inch circles onto paper. Flip paper over.

Step 2

In a clean, grease-free bowl whip egg whites with balloon whisk attachment of stand mixer on low speed until frothy. Add cream of tartar and continue beating, turning speed to high, until soft peaks form. Add sugar gradually and beat until meringue is stiff and glossy.

Step 3

Scoop into a pastry bag fitted with a large open star tip such as a Wilton 1M or 4B. Starting in the center of a traced circle, start piping concentric circles until the outline is filled. Then, along the outside edge of the circle, pipe a ring and continue to make a second ring above the first, making a sidewall of meringue.

Step 4

Bake for about 1½ hours or until completely dry and crisp to the touch. They should stay as white as possible. Cool pan on wire rack. Store shells in a dry place for up to a week.