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Ingredients

  • 2 egg whites
  • 1/8 tsp cream of tartar
  • 100 g caster sugar

Method

  1. In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
  2. Place mixture in a piping bag with plain nozzle or heavy-duty re-sealable plastic bag with a small hole cut in the corner.
  3. On parchment-lined baking sheets, pipe meringue into a 3-in. log. Pipe two 1-in. balls on opposite sides of each end of the log. Repeat with remaining meringue.
  4. Bake at 225°  F for 1-1/2 hours or until firm. Remove to wire racks. Store in an airtight container.
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