The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of:(i) aerating an edible liquid；(ii) depositing the aerated edible liquid into a mould cavity； and(iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer；wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer=M2-M1/M2wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer.An aerated confectionery shell obtainable by this method is also provided.
