Hard Meringues

Hard Meringues

September 21, 1991

[recipe] - [cookie] - [meringue]

Ingredients #

3 egg whites
Few grains salt
1/2 teaspoon cream of tarter
3/4 cup granulated sugar
1/2 teaspoon vanilla

Directions #

  1. Combine egg whites, salt and cream of tarter and beat at medium speed of electric mixer until mixture turns foamy-white and doubles in volume.
  2. Increase speed and start adding sugar very slowly, takes about 10 minutes.
  3. Beat 5 to 10 minutes longer to dissolve every grain of sugar. Rub a little of the meringue between fingers. If it feels smooth, the sugar is dissolved.
  4. Fold in vanilla.
  5. Drop meringue by teaspoonfuls onto ungreased paper lined cookie sheet.
  6. Bake in a slow oven (250 F) for 1 hour.
  7. Turn oven off and leave to dry in oven 1 hour longer.

Variations #

Coconut meringues:

  • substitute vanilla with a few drops almond extract.
  • Fold in 1 1/2 cups shredded coconut and 1/3 cup glace red cherries

Cherry almond meringues:

  • omit vanilla
  • fold in 1/2 cups glace green cherries, 1/2 cup chopped almonds and 1/4 teaspoon almond extract.

Chocolate chip meringues:

  • increase vanillla to 3/4 teaspoon.
  • Fold in 3/4 cup chocolate chips