2 egg whites
2/3 cup sugar
1/4 teaspoon cream of tarter
Using the whisk attachment of a stand mixer, beat the egg whites with the cream of tarter until foamy. Add the sugar a tablespoon at a time beating well after each addition.
Transfer the mixture to a piping bag with a small tip (or use a sturdy plastic bag, cutting off the tip of one corner) and pipe onto parchment lined cookie sheets as demonstrated.
Bake in a 275 degree oven for 30 minutes, turn the heat off and leave in the oven until cool.
The two most critical factors in making meringue are to have your mixing bowl and beater scrupulously clean and to add the sugar slowly. The slightest trace of grease will prevent the mixture from thickening properly as will adding the sugar too quickly.
Watch the video demonstration:
Watch the video demonstration:
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