Light and airy, these sweet meringue clouds will melt in your mouth.
2 large egg whites
1 mL (1/4 tsp) cream of tartar
125 mL (1/2 cup) berry sugar (superfine)
5 mL (1 tsp) vanilla extract
Separate eggs when cold and leave at room temperature for 30 minutes to warm up.
Preheat oven to 140º C (275º F). Prepare 2 sheets of parchment paper by drawing 3.5 to 5 cm (1 1/2-in to 2-in) circles on one side. Space circles at least 2.5 cm (1-in) apart. Set each sheet upside down on two baking sheets.
In the bowl of an electric mixer, beat egg whites on medium speed to soft peaks; add cream of tartar and beat in. Add vanilla and beat in. Very slowly add the sugar a spoonful at a time on high speed until stiff, glossy peaks form, about 5-8 minutes.
Divide batter into five portions and colour individually. If using liquid food colouring, beat in some sifted icing sugar at the end to stabilize and thicken the egg whites after the colouring is added.
Pipe batter onto outlined circles on prepared parchment paper. Bake for 25-30 minutes. Turn off the oven and leave the meringues in the oven to cool for two hours. Do not open oven door during that time. Makes approximately 3 dozen meringues.
Store in an airtight container for up to a week. Meringues can also be frozen.
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