Ingredients
2 egg whites
1/8 tsp cream of tartar
100 g caster sugar
1/8 tsp cream of tartar
100 g caster sugar
Method
- 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.
- Place mixture in a piping bag with plain nozzle or heavy-duty re-sealable plastic bag with a small hole cut in the corner.
- 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.
- Bake at 225° F for 1-1/2 hours or until firm. Remove to wire racks. Store in an airtight container.
