Swiss Meringue

1. 1

   Beat the egg whites until frothy.

2. 2

   Add the salt and cream of tartar and beat well.

3. 3

   Add the sugar gradually, while continuing to beat.

4. 4

   Add the vanilla and continue beating until the mixture is glossy and stiff, but not dry.

5. 5

   Cover baking sheets with waxed paper and using a spoon, shape the meringue into any desired form. Bake in a very slow oven (225u00b0) until firm and dry, but still white, 45 to 60 minutes.

6. 6

   Remove the meringues from the paper while warm.

7. 7

   Serve at room temperature, filled with cold fruit or ice cream or frozen yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.