Pompons – a delicious recipe with egg whites, cream of tartar, salt, sugar, vanilla, margarine. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Beat egg whites, cream of tartar and salt in large bowl until foamy; add sugar, 1 tablespoon at a time, beating well after each addition until meringue stands in stiff peaks.
2
Beat in vanilla. Drop in tiny mounds, 1-inch apart, from tip of teaspoon onto buttered cookie sheets (about 1 teaspoonful is enough for each mound).
3
Bake in a very slow oven (250u00b0) for about 30 minutes or until meringues are crisp and delicately golden.
4
Remove at once from cookie sheets; lightly press in bottom of each meringue. Cool on wire cake racks.
5
Cream margarine until soft; gradually beat in confectioners sugar and strawberries until thick and fluffy-smooth.
6
Fill meringues with strawberry mixture; press 2 together, making a pink layer between.
541
kcal
Calories
5
g
Fat
121
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 egg whites, 1/2 tsp. cream of tartar, 1/8 tsp. salt, 1/2 c. sugar, and more.
Yes, Pompons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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