Meringues are wonderful and easy. They are also versatile; you can have pretty little dollops on their own or you can make shells to hold whipped cream and fruit. You can make them individual sized, or make a large one and serve it up like a pie (that’s called a pavlova!).
Meringues
3 egg whites
1 tsp vanilla
1/ tsp cream of tartar
1 cup sugar
1. Preheat oven to 275 F (135 C). Leave egg whites out on the counter until they reach room temperature. This will make it easier to whip air into them, as the protein bonds will have relaxed a little.
2. Once egg whites are at room temp, add cream of tartar and vanilla, and whip until soft peaks form (when beaters are help upside down the peaks will droop a little, but still keep their shape).
3. Slowly add sugar until stiff peaks form, and meringue is glossy.
4. Transfer mix to a piping bag, or use spoons to measure out meringues onto a baking sheet. Bake for 1 hour.
