Categories: pastry
Ingredients
- 2 cups sugar
- 3/4 cup water
- 5 egg whites
- 1/4 tsp. salt
- 1/4 tsp. cream of tartar
- 1 tsp. vanilla
Directions
- Cook sugar and water to 238 degrees or until a soft bag stage. Beat egg whites until stiff, adding salt and cream of tartar when frothy. Pour sugar syrup over stiffly b eaten egg whites gradually; beating constantly. Continue beating until cool. Fold in vanilla.
- Wet sheets of unglazed paper and arrange on cookie sheets. Shape meringue with a pastry tube or a spoon on wet paper and bake in 275 degrees oven 1 hour, or longer, depending upon the size The soft inner portion may be removed and center filled with ice cream or fresh fruit or fruit sauce may be served over ice cream filled meringues.