INGREDIENTS
1/2 cup egg whites
1 cup sugar
1/4 tsp (or a pinch) Cream of Tartar
METHOD
Put everything in a VERY clean glass or metal bowl. Plastic holds oily residue that will keep your meringe from whipping.
Cream of Tartar and heat will help your whites whip firmer and make them safe to eat
Place your bowl over a pot of simmering water and whisk constantly. You want to get it HOT. Like hot enough that you can't leave your finger in it for 5 seconds. And whisk the whole time so the whites can't cook.
Once it's good and hot, remove from heat and whip on high either in a kitchen aid or a hand held egg beater. (If you use a standing mixer, you can heat the whites in that bowl.) Once the whites are standing at firm peaks and are about body temperature they are done!
1/2 cup egg whites
1 cup sugar
1/4 tsp (or a pinch) Cream of Tartar
METHOD
Put everything in a VERY clean glass or metal bowl. Plastic holds oily residue that will keep your meringe from whipping.
Cream of Tartar and heat will help your whites whip firmer and make them safe to eat
Place your bowl over a pot of simmering water and whisk constantly. You want to get it HOT. Like hot enough that you can't leave your finger in it for 5 seconds. And whisk the whole time so the whites can't cook.
Once it's good and hot, remove from heat and whip on high either in a kitchen aid or a hand held egg beater. (If you use a standing mixer, you can heat the whites in that bowl.) Once the whites are standing at firm peaks and are about body temperature they are done!
