Meringue

Meringue

3 eggs whites, at room temperature

3/4 cup sugar

1/4 teaspoon cream of tartar

The most important thing for this recipe is to use CLEAN bowls and spatulas. If you have one bit of grease on your bowl or mixing utensils, then the eggs whites will NOT get fluffy at all and the whole mixture is ruined.

So to start off with, separate your egg whites from the egg yolks. Put the yolks back in the fridge and save them for something else. Let the egg whites sit at room temperature for 30 minutes.

Also another VERY important step is to not get A.N.Y egg yolk in your egg whites. That will completely ruin your batter and it wont bake at all!

After 30 minutes, add your cream of tartar, which helps stabilize the eggs whites and keeps them white.

Measure out your sugar and keep it ready, along with a spoon.

At this point, go ahead and preheat your oven to 250 F.

Now, mix your egg whites until it gets to the frothy stage. This will take a minute or so.

After that, SLOWLY start adding your sugar. One tablespoon at a time. Whatever you do, do not add all the sugar at once.

Once that's finished, let the mixer go until you reach stiff peaks.

Mine didn't get as stiff as I wanted it to, but that's okay.

Next, prepare your piping bag. I put mine in a cup so I could just plop the batter in. If you want, you can put in a tip, like a star tip, to get a small design on the meringues.

After you fill the bag up, cut a hole on the bottom, however big you want it, and pipe away! 

I just made circles, but you can make all sorts of different designs. Also, it's best to use parchment paper for this, but I didn't have any on hand. Put in in the oven for exactly one hour.

I was so ready to try some that I almost forgot to take a picture. They stuck just a tad bit to the pan, but I used a metal spatula to get them off and they didn't break.

Enjoy!! :)