- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup superfine sugar
Preheat oven to 200° F. Line baking sheets with parchment paper.
Whip egg whites on medium-low speed in a clean bowl until foamy. Add cream of tartar and continue to beat until whites hold soft peaks. Increase speed to medium-high and add sugar, a little at a time, until whites hold very stiff peaks.
Spoon meringue in about 2-tablespoon mounds onto the prepared baking sheets. Bake for 1 1/2 to 2 hours, until meringues are crisp (they will easily release from the parchment). Turn off the oven and open the door a crack; let meringues dry out for several hours to overnight. Cover and store meringues at room temperature up to 1 week.
It’s important that the cookies be stored in an airtight container or they will soften. To be absolutely cautious about it, store them in a sealed tub and then place the tub in a sealable plastic bag. They can then be left at room temperature, put in the fridge or frozen.
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