Hard Meringues


  • 3 egg whites at room temperature
  • ¼ tsp cream of tartar
  • 1 ½ cup sugar
  • 1 tsp vanilla


1. Preheat oven to 275°F

2. Line a baking sheet with parchment paper or cooking spray.

3. Beat the egg whites in a large bowl with an electric mixer until frothy. Add the cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1-2 tbsp at a time, until the sugar is dissolved and stiff, glossy peaks form. Beat in the vanilla.

4. To make meringue kisses, pipe or dollop about 1 tbsp meringue per cooking on a

baking sheet. Bake in a preheated oven at 275°F until firm, about 30-35 minutes. Cool completely on racks. Makes about 2 dozen.




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s