Why, that hardly even counts as a recipe!
But the beauty of meringues is the kitchen miracle of how a few simple egg whites, sweetened and whipped into cloud-like shapes, can bake up gently to such a melt-in-mouth light crispy goodness. Smother a lemon pie, if you must, but I prefer to take my meringues in cookie form…
Basic Meringue Recipe
For each 1 egg white, you’ll need a good pinch (1/8tsp) of cream of tartar and caster sugar to taste (about 2 Tbsp per egg white).
Pre-heat the oven to 200°F.
Whip together the egg whites and cream of tartar, until medium-soft peaks form, then continue whipping as you gradually add the sugar.
When the mixture stands up in firm peaks, spoon it out (or pipe with a pastry bag) onto a cookie sheet lined with parchment paper.
Bake about 2 hours for teaspoon-sized dollops, about 3 hours for standard cookie size. You want the meringues to be dry and hard to the touch, but don’t let them start to brown.
How many egg whites?
It depends on how large a recipe you want to make. I find that 3 egg whites is a good number…