- 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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