Categories: Candy- Treats
Ingredients
- 3 egg whites
- 1/4 tsp. cream of tartar
- 1/8 tsp. salt
- 1 1/4 tsp. vanilla
- 1/2 cup superfine sugar
Directions
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Beat first 4 ingredients at high speed with electric mixer until foamy. Add sugar; 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves.
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Pipe or spread mixture into desired shapes and bake on parchment-lined baking sheets at 200 degrees for 1 hour 45 minutes to 2 hours; turn oven off. Let stand in closed oven with light on 8 hours.
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Notes:
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Fat of any kind will deflate meringues. Don’t grease your pans; use scrupulously clean beaters and a metal bowl, and use a zip-top plastic bag or disposable plastic piping bag to pipe meringues.
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Make meringues on a day when the humidity is low. If it is too humid, the meringues will be soft, not crisp.
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Meringues should be snowy white; baking them at 200 degrees is what keeps them that way. If yours start to brown, turn down the temperature and have your oven calibrated.
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Bake meringues on parchment paper; it prevents breakage when you remove them from the baking sheet and keeps them away from any oil residue.
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For perfectly crisp meringues, leave them in the oven overnight with the light on. The warmth from the light keeps moisture away.