Saturday, October 17, 2009


2 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

1. In a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Place mixture in a heavy duty resealable plastic bag, cut small hole in a corner of the bag.

2. On parchment lined baking sheets, pipe meringue into a 3 inch log. Pipe two 1 inch balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 225 for 1 – 1 1/2 hours or until firm. Remove to wire racks. Store in airtight container.

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