Snow Peaks (Meringues)

By á-8072

Ingredients

• 4 large egg whites at room temperature
• 1 teaspoon cream of tartar
• 1 C. plus 2 T. superfine granulated sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 225 and line 2 baking sheets with parchment paper.

In the bowl of an electric mixer, beat the egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.

Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite-sized kiss-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed, then turn off the heat and leave in the oven overnight to really dry out.