How to Make Light Airy Meringue

Light Airy Meringue Recipe
Ingredients: Make 6 to 8 serving
Be sure the egg whites have not even a speck of yolk, water or grease, or they will not beat into peaks.

½ cup egg whites, at room temperature
¼ teaspoon cream of tartar
1 ½ cups sugar
Food coloring, if desired

  • Preheat oven to 200 degree F. Place egg whites and cream of tartar in a clean, grease free bowl. Beat egg whites with electric mixer. Continue beating until soft peaks form.
  • Add sugar gradually, a tablespoon at a time, beating whites thoroughly after each addition.
  • Continue beating until mixture is thick and stiff peaks form when beaters are lifted from bowl. Be sure not to over beat or the mixture will collapse and turn bakc into liquid.
  • Divide into portions, if desired. Color each portion by adding a drop or two of food coloring. Mix well until color is even.
  • With a spatula, spoon mixture into pastry bag with decorating tip.
  • Pipe mixture on baking sheet lined with nonstick baking paper, waxed paper, or parchment paper. Bake in preheated oven for 45 minutes or until firm. Let cool and keep in tightly sealed container. End.
How to Make Light Airy Meringue

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