Meringues November 28 2016

Holiday season baking yields some sweet treats.  But with me being allergic to dairy, and my brothers-in-law needing gluten-free foods, our dessert options seem limited.  Not anymore! Meringue cookies are easy-to-bake, yummy to eat and satisfy everyone's dietary needs. 

What You’ll Need

  • 4 Egg Whites (or 1 cup of liquid egg whites)
  • 2 teaspoons Vanilla Extract
  • ½ teaspoon Cream of Tartar
  • ½ teaspoon Salt
  • 1 ½ cups Sugar
What You’ll Do
  • Preheat oven to 250 degrees
  • Prep your baking sheets by covering with either foil or parchment paper
  • Create your own ‘Pastry Bag’ by taking a large Ziploc bag and making a small cut in a bottom corner
  • Put your Egg Whites, Vanilla, Cream of Tartar and Salt in a large bowl
  • With an electric mixer, beat on Medium Speed until foamy
  • Gradually add in your sugar – 1 tablespoon at a time – and beat on High Speed until sugar is dissolved
  • Continue to beat the mixture on High Speed until it becomes stiff – a good test is to shut-off the mixer and lift up the beaters to see if the batter forms peaks
  • Put your batter into your Pastry Bag and pipe meringues onto your covered baking sheets with space in-between
  • Bake for 35 to 40 minutes until lightly browned
  • Enjoy!