KTK Best Meringues |
| 14 eggs whites;
small to medium size eggs
3/8 teaspoon salt 3/8 teaspoon cream of tartar 3 cups granulated sugar 1 tablespoon vanilla extract; best quality Preheat oven to 225 degrees F. Beat egg whites until frothy. Add salt and cream of tartar and continue beating. Add sugar a little at at time while beating. Beat until the egg whites are glossy and stiff, not dry. Cover baking sheets with waxed paper (important!) and spoon egg whites onto waxed paper. You can make mounds, shells, or one big meringue to use as a crust for serving fresh berries. Bake in a very slow oven (225 degrees) until firm and dry but still white. Bake for about an hour - keep an eye on them because a small difference in temperature or humidity can change the amount of time they need to cook. If the meringues are cooking too fast, turn the oven off. Remove the meringues from the waxed paper
while warm.
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