- 2 egg whites
- 1/4 t cream of tartar
- 1/2 c sugar (I use beverage sugar, such as Pure Sweet to ensure the sugar will dissolve. Sometimes using pure cane sugar has resulted in a slightly grainy texture.)
In a small mixing bowl, beat egg whites with cream of tartar at a high speed until foamy. Add sugar, 2T at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.
Drop by rounded teaspoonfuls onto a foil-lined baking sheet. (The smaller the spoonful, the crunchier the meringue. A pastry bag fitted with a star tip can also be used.)
Bake in a preheated 225* oven until firm- about 1 hr, 10 minutes.
Store in a tightly sealed container.
- Mint chocolate chip: beat in 1/4 t mint extract and a few drops of green or red food coloring. Fold in 1/2 c mini chocolate chips.
- Any extract can be substituted in the above variation. (Orange chocolate chip meringues are nice too.)
Time to Prepare: 1 1/2 hours including baking time
Nutritional Information: calories: almost none
Submitted By: Betsy
Original Source: Don't know- I copied this recipe years ago