Baked Meringues

1. 1

   Beat egg whites until frothy (balloon whisk or hand hand beaters work best).

2. 2

   Add cream of tartar, salt and vanilla; beat until soft peaks form.

3. 3

   Add sugar, 1 tablespoon at a time, continually beating to form stiff peaks.

4. 4

   Pipe onto cookie sheet to form teardrop shapes.

5. 5

   Bake in a preheated 225u00b0 oven for 2 to 3 hours, or in a 275u00b0 oven for 1 to 1 1/2 hours.

6. 6

   Be sure to line cookie sheet with foil.

7. 7

   When meringues are dried, let cool before removing from cookie sheet.

8. 8

   May be stored in an airtight container for 4 to 6 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.