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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meringues Recipe

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This recipe for Meringues is from The Blodgett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large egg whites, at room temperature
1/8 tsp of salt
1/8 tsp of cream of tartar
1/2 tsp of pure vanilla extract
1/2 c of granulated sugar
Directions:
Directions:
Preheat the oven to 225*F and line 2 baking sheets with parchment paper. Place the egg whites, salt, cream of tartar and vanilla in a large mixing bowl and beat till soft mound begin to form. Gradually add the sugar and beat till stiff but glossy. If the meringue is dry and cottony or has a curdled look, it's overbeaten, and you'll have to start over.
Fill a pastry bag fitted with a plain of star tip and pipe 1 in kisses or rosettes 1/2 in apart on the cookie sheets. For a more rustic look, plop down tsp-fuls instead of piping. Bake for 1 hour, rotating the pans and switching shelves halfway through baking. Leave meringues in the oven another hour to dry out. Discard any leftover meringue mixture; it will not keep until the first batch is done. Enjoy!!
Number Of Servings:
Number Of Servings:
about 80 meringues
Preparation Time:
Preparation Time:
Prep:30 minutes Baking:1 hour
Personal Notes:
Personal Notes:
These are the best and work every time!

 

 

 

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