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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
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup powdered sugar
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 200 degrees.
- Line two sheet pans with parchment paper or use a brown paper grocery bag. Set aside.
- 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.
- Drop spoonfuls of meringue onto the parchment paper or brown paper bag, about 2 inches apart.
- Bake for 2 hours until meringues have dried out and set. Remove from oven and cool.
- Store in an airtight container.