Wednesday, November 21, 2007


This is a basic recipe. Mix flavors, colors and toppings to make them your own.

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar

Preheat oven to 225°F. Line 2 cookie sheets with parchment paper or foil.

In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. (If you are going to add crushed peppermints, or coconut do it now.)

Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from parchment or foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

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