Title: Meringues
Categories: Dessert Lowcal
Yield: 4 Servings
| 3 | | Egg Whites, Room Temperature |
| 1 | c | Sugar |
| 1/2 | ts | Vanilla |
| 1 | ts | Vinegar |
| 1/8 | ts | Cream Of Tartar |
Preheat oven to 250øF. Line a cookie sheet with parchment or brown paper
and lightly draw circles on it with a pencil. In a medium bowl, beat the
egg whites until stiff. Add sugar gradually with cream of tartar and keep
beating 5 minutes. Beat in vanilla and lemon juice. Mixture should be
stiff and glossy. Do not beat until dry. Spoon the meringue into a pastry
bag with a 1/4 inch plain or star tip or use a spoon. To make the
meringues, pipe or spoon out meringue onto the parchment following the
outling of each circle. Bake the meringues on the middle oven rack until
just lightly browned, about 8-10 minutes. Turn off the oven and leave the
meringues in it, with the door closed, for about an hour. Use at once or
store in a very tightly covered container for up to a day.