Meringues

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 15

Cook Time 2

Course Biscuits and Slices

To start, add the egg whites into a stand mixer and beat with a balloon whisk until the whites are stiff.
Add the sugar, half a tablespoon at a time, beating well between each addition.
Finally, add in the cream of tartar and beat well to incorporate.
The meringue mix should form stiff peaks when a spatula is passed through the mixture.
Spoon the mixture into a piping bag and pipe small teaspoon sized rounds onto a baking tray lined with grease proof paper. A star shape or round shape piping nozzle work great for piping the meringues.
Alternatively, a spoon may be used to place heaped teaspoon sized blobs instead of piping out the meringue mixture.
Bake the meringue at 120 °C for 2 hours.
Remove the meringues from the oven and transfer to a wire rack to cool.
Once cool, meringues should be stored in an air tight container until needed.
Meringues will keep for several days in an air tight container stored in a cool dry place. Humidity may affect the meringues.