3 egg whites, at room temperature
1 teaspoon vanilla
¼ teaspoon cream of tartar
Dash of salt
1 cup sugar
Combine egg whites, vanilla, cream of tartar and salt. Beat until frothy. Gradually add sugar; a small amount at a time, beating until very stiff peaks form and sugar is dissolved.
Cover cookie sheet with plain ungreased paper. Using a 9-inch round cake pan as a guide, draw a circle on the paper. Spread meringue over circle; shape into shell with back of spoon, making bottom ½ inch thick and mounding around edge to make side 1 ¾ inches high. Bake in very low oven (275 degrees) for 1 hour. Turn off heat and let dry in oven (door closed) for at least 2 hours.
Can also make individual meringue shells by drawing separate circles and spreading smaller amounts of meringue inside each circle.
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