3
Egg Whites
⅛
tsp Cream Of Tartar
6
Tbsp Sugar
Whip egg whites to froth.
Add cream of tartar.
Whip to peaks.
Add sugar (1 tsp at a
time).
Brown in 375° oven.
Keep in mind that humidity can make meringue limp and sticky, so aim to make it on a dry day for best results. Also, beat egg whites until they are frothy before adding any sugar. Then add the sugar gradually to allow it to dissolve or it could sop the meringue surface. Make sure all ingredients are at room temperature and utensils are clean. A large metal bowl works best.
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