- 2 large egg whites
- 0.25 tsp cream of tartar
- 1 dash salt
- 98 g granulated sugar
- 1 tsp vanilla
- 1 baking sheet
- 1 parchment paper or aluminum foil
- 1 large bowl
Preheat the oven to 200°F. Line a baking sheet with parchment paper or aluminum foil, shiny side up.
In a large bowl, combine the egg whites, cream of tartar, and salt. Beat until soft peaks form, then gradually add the granulated sugar, continuing to beat until the mixture is stiff and glossy. Add the vanilla at the end.
Drop the meringue by large spoonfuls onto the prepared baking sheet and sprinkle each meringue with a bit of sugar. Bake for 1.5 hours. Turn off the heat and leave the meringues in the oven until they're completely cool, 3 hours or more. These are good to make in the evening; they can be left in the oven, with the heat turned off, overnight. Store them in an airtight container to keep them crisp.
Sift together 28 g confectioners' sugar and 2 Tbsp (11 g) unsweetened cocoa. Use 50 g granulated sugar while beating the egg whites and fold in the cocoa mixture and vanilla before baking.
Chocolate chip meringues
Fold in 84 g mini chocolate chips (or any other flavored chips you like) or shaved chocolate before baking.
Vermont maple meringues
Substitute the following for the sugar: 84 g granulated maple sugar, 1/2 to 1 tsp maple flavor (to taste) and additional maple sugar, for sprinkling.
- King Arthur