Ingredients
Ingredients
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/2 tsp cream of tartar, (or a few drops of lemon juice)
- 1 tsp vanilla extract
- food coloring or sprinkles, (optional)
Instructions
Instructions
- 1
Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper.
- 2
In a clean, grease-free bowl, beat egg whites with cream of tartar on medium speed until soft peaks form.
- 3
Gradually add sugar, 1 tablespoon at a time, while continuing to beat. Turn to high speed and beat until stiff, glossy peaks form (about 5–7 minutes).
- 4
Add vanilla and optional coloring, and beat just until combined.
- 5
Transfer mixture to a piping bag fitted with a star tip and pipe small swirls onto the baking sheets.
- 6
Bake for 1 hour, then turn off oven and let meringues rest inside for another hour to fully dry out.
- 7
Store in an airtight container for up to 2 weeks.
Equipment
Notes
Notes
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Nutrition
Nutrition (per 100g)
| Calories | 380kcal |
| Carbohydrates | 95g |
| Cholesterol | 46mg |
| Protein | 3.5g |
| Sodium | 50 mg |
| Sugar | 95g |
