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.


Servings: Lots
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

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