Hard Meringues

Ingredients

6 egg whites, at room temperature
1/8 tsp (0.5 mL) cream of tartar
2 cups (500 mL) sugar
1 tsp (5 mL) vanilla extract
 1 tbsp (15 mL) white vinegar

Directions

Preheat oven to 275 F (140 oC). Grease 2 baking sheets. In a large mixing bowl, beat egg whites with electric mixer until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar, 2 tbsp ( 30 mL) at a time, beating constantly until sugar is dissolved. Add vanilla and vinegar and beat until whites are very stiff and shiny, about 10 minutes more. Place about 1/2 cup (125 mL) meringue on baking sheet. Using your hands, pull the meringue into a peak. Smooth the sides, and repeat with remaining meringue. Alternatively, pipe meringue onto baking sheet using a pastry bag. Bake until meringues are lightly browned, about 45 minutes. Cool completely on wire racks.

Makes: 8 large meringues

Preparation: 15 minutes

Cooking: 45 minutes

Nutrients per meringue:

Calories: 207
Protein: 2.6 g
Carbohydrate: 50.2 g
Fat: 0 g