Have all ingredients ready:
2 egg whites
1/2 cup white sugar
1/8 Tsp Cream Tartar
1-2 Tsp Vanilla or Almond Flavoring
Clean cold Beaters & Deep Metal Bowl
Turn on Oven around 175° F
1 Extra Large Cookie sheet, lined with "UNGREASED" aluminum foil or brown paper bag
DIRECTIONS:
- In clean cold metal bowl, add egg whites and Cream of Tartar and start to beat at maximum speed until egg whites turn frothy and slightly thick, like photo above.
- At this point start adding the sugar, 1 tablespoon at a time, beating about 1 minute between each addition. (Long, but necessary to melt the sugar properly)
- At the end when mixture is thick, add the flavoring or color of choice.
- I have tried using mini chocolate chips and finely chopped pecans, but I prefer my meringues plain.
- Drop mixture by Tablespoon full on cookie sheet lined with paper of your choice above.
- Place pan or pans in a warm oven (175° F).
- Bake Meringues approximately 1 1/2 to 2 hours, then TURN OFF OVEN.
- Leave Meringues in oven for several hours until they are dry and cool.
- Take pans out of oven and peel off Meringues from paper. Keep in airtight container lined with Wax Paper between all layers. Freezes well.
- If you have the time, you may also dip each meringue in a lukewarm melted chocolate when meringues are cold, and refreeze again, for a different taste.
- This is what I call a very inexpensive way to treat family and friends...
