meringues

By • January 21, 2015 0 Comments

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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

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Makes 16

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

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