Ensure that egg whites are completely free of yolks, bowl and whisk are completely clean and dry, and use only metal or glass tools. If the recipe is contaminated by fat, the meringue will fail.
Ingredients
- 1 large egg white at room temperature
- 1/16 teaspoon cream of tartar
- 1/4 cup icing sugar
Chocolate Variation
- 1 tablespoon unsweetened cocoa powder
Method
- Preheat oven to 200°F.
- Line baking sheets with parchment paper.
- Beat egg whites in stand mixer using whisk attachment until foamy.
- Add cream of tartar and continue to beat until soft peaks.
- Gradually add icing sugar while beating until stiff peaks.
- (Chocolate variation: gradually add cocoa powder).
- Transfer to a piping bag and pipe onto baking sheets.
- (Chocolate variation: dust raw meringues with cocoa powder before baking).
- Bake for 3 hours until meringues are easy to remove from baking sheet.
- Let meringues cool on wire racks.
