Meringues

Meringues
(makes 24 meringues large or 48 small)

4 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar

1. Preheat oven to 225 degrees. Beat egg whites and cream of tartar in a small bowl with electric mixer on high speed 5 minutes or until soft peaks form.

2. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.

3. Drop or pipe tablespoonfuls (teaspoonfuls for small meringues) of the egg white mixture onto baking sheets covered with parchment paper*.

4. Bake 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven 1 hour or until completely cooled.

5. Store immediately in an airtight container at room temperature until use.

*Tips: Humidity affects meringues. So, make these cookies on a dry day. Likewise, store in  an airtight container until right before serving. Otherwise, cookies may become sticky. If you don’t have parchment paper, use the inside of brown paper grocery bags. Just cut the paper to fit your baking sheet. Do not grease the paper.

Variation:
Meringue Shells for Meringue Tarts
(makes 24 shells)

Follow directions above up to number 3.

1. Drop tablespoonfuls onto baking sheet. Using back of spoon, make a wide, shallow indentation in the top of each spoonful to form a shell.

2. Follow directions for baking and store in airtight containers.

3. Immediately before serving, fill indentation with fresh fruit, jam, a fruit curd, pudding, whip cream…Or a combination, such as, vanilla pudding topped with berries.  The moisture in the filling will begin to break down the sugar in the meringue
shell. So, be sure to fill just before serving.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.