Author Notes
Feather light, crunchy and slightly sweet, meringues are great on their own or can be dressed up with fruit and curd. —garlic and zest
Ingredients
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2
egg whites
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1/4 teaspoon
cream of tartar
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1/3 cup
powdered sugar
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1/4 cup
sugar
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1/2 teaspoon
vanilla extract
Directions
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Preheat oven to 200 degrees.
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Line two sheet pans with parchment paper or use a brown paper grocery bag. Set aside.
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Add the egg whites to a mixing bowl. Using electric beaters, beat the egg whites until frothy and foamy. Sprinkle in the cream of tartar and beat on high speed for 1 minute. Sprinkle on the powdered sugar and beat on high for 1 - 1 1/2 minutes, until soft and glossy. Sprinkle on the granulated sugar and beat on high until stiff peaks form, another 2 or so minutes.
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Drop spoonfuls of meringue onto the parchment paper or brown paper bag, about 2 inches apart.
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Bake for 2 hours until meringues have dried out and set. Remove from oven and cool.
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Store in an airtight container.
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