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

1. 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.

2. 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.

3. Notes:

4. 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.

5. Make meringues on a day when the humidity is low. If it is too humid, the meringues will be soft, not crisp.

6. 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.

7. Bake meringues on parchment paper; it prevents breakage when you remove them from the baking sheet and keeps them away from any oil residue.

8. For perfectly crisp meringues, leave them in the oven overnight with the light on. The warmth from the light keeps moisture away.

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