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Print Friendly Recipe Recipe Information Source: Prickly Pear Ingredients 3 egg whites 1/8 tsp (1 ml) cream of tartar 3/4 cup (175 ml) sugar (up to 1 cup) 1/2 tsp (2 ml) vanilla extract (optional) Preparation Preheat oven to 275 degrees (125 C.). Line cookie sheet(s) with parchment paper. Put egg whites and cream of tartar in mixer bowl and beat until soft peaks form. Gradually add the sugar (add vanilla halfway through adding sugar, if used)and beat until meringue is stiff and glossy. Drop by tbspfuls onto parchment lined cookie sheet. Bake for 60-90 minutes or until completely dried out. Let meringues cool on cookie sheets on wire racks. When completely cool, remove to an airtight container for storage. They will keep this way for up to 1 month. Comments Enjoy. I started making these about 40 years ago. Very light and sweet.

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