Monday, December 5, 2011



3 large eggwhites
1/4 cream of tartar
3/4 cup (150g) superfine of caster sugar
(if you don't have superfine sugar simply
take granulated white sugar and process
it for about 30-60 seconds in a food
1/4 tsp vanilla extract

1. Preheat oven to 90C and place the rack in the centre of the oven. Line a baking sheet with parchment paper.
2. Beat the eggwhites on low-medium speed until soft peaks form. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.
3. Bake the meringue for approximately  1 1/2 to 1 3/4 hrs. The meringues are done when they are pale in colour and fairly crisp.
4. Turn oven off. Cool in oven with door ajar for several hours of overnight to finish drying. Serve.

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