Tags

, , , , , ,

WARNING: HIGHLY ADDICTING!!! Once you taste this raw batter, you will want to lick every last bit of it. The finished meringues are just as addicting. Might as well plan on it! Consider yourself warned!

One recipe feeds one unreasonable man or woman. I recommend tripling the recipe so that you’ll have enough to share with loved ones (or enemies….)

¼ teaspoon salt

¼ teaspoon cream of tartar

4 large egg whites

1 cup fine granulated sugar (I just run regular sugar in the blender or a sifter)

½ teaspoon vanilla extract

Directions: Heat oven to 250° F. Add salt and cream of tartar to egg whites. Beat with an electric beater at high speed until the whites are stiff enough to hold their shape. Beat in the sugar, 2 tablespoons at a time, at low speed. Beat the whites until they stand in very stiff peaks and are shiny and moist. This is very important for making successful meringues.

Place a layer of ungreased foil on a cookie sheet. Using a spoon or pastry bag, place dollops of meringue batter on the prepared cookie sheet.  Place in a 250°F oven for 1 hour and 15 minutes. Turn off heat and cool in the oven for 30 minutes. Remove from oven. Don’t even bother storing them in a tin box. Just turn on some music and enjoy!!!

Advertisements