Meringue

Light and airy, this classic meringue is a sweet symphony of whipped egg whites and sugar, perfect for topping pies or enjoying as a delightful treat. Ideal for special occasions or a sweet finish to any meal.

• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1 pinch salt

Method

1. 1

   Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.

2. 2

   In a clean mixing bowl, add the egg whites and cream of tartar. Beat with an electric mixer on medium speed until frothy.

3. 3

   Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form and the mixture is glossy.

4. 4

   Add the vanilla extract and a pinch of salt. Gently fold to combine without deflating the meringue.

5. 5

   Spoon or pipe the meringue onto the prepared baking sheet in desired shapes, leaving some space between each piece.

6. 6

   Bake in the preheated oven for about 1.5 hours, or until the meringues are dry and can be easily lifted off the parchment paper.

7. 7

   Turn off the oven and let the meringues cool inside for another hour to help them dry completely.

8. 8

   Once cooled, store in an airtight container until ready to serve.