How to Make Meringues

Light and airy, meringues make a nice summertime cookie, or anytime cookie for that matter. Stored well, they'll keep for up to five days. Makes about 24.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 large egg whites
• 1/2 c. sugar
• Groceries
• Baking Sheets
• Electric Mixer
• Mixing Bowls
• Plastic Food Containers
• Spatulas
• Wire Cooling Rack
• Plastic Food Containers
• Plastic food containers
• Spatulas
• Baking sheets
• Mixing bowls

1. Preheat the oven to 200 degrees F.

2. Grease and flour a baking sheet or line it with baking parchment. Tap out any extra flour.

3. Beat the egg whites in a bowl with an electric mixer until soft peaks form.

4. Add the sugar gradually, beating continuously, until stiff, glossy peaks form.

5. Drop the mixture by the teaspoonful on the prepared baking sheet, about 1 inch apart.

6. Place the oven rack in the center of the oven and bake the meringues 45 minutes.

7. Turn off the oven. Leave the meringues in the oven another hour.

8. Remove the meringues from the oven and, with a spatula, place them on a wire rack to finish cooling.

9. Store the meringues in an airtight container.

Tips & Warnings

• Dress up the meringues with miniature chocolate pieces, miniature M&Ms or chopped walnuts.

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on 8/8/2006 Use three egg whites instead of two.

on 6/30/2006 Use three egg whites instead of two.

on 3/29/2006 Using a star tip and pastry bag, pipe 2 inch long S-shapes onto parchment and bake as directed. Once fully cooled, dip one end into melted bittersweet chocolate.

on 2/7/2006 Add 1/2 teaspoon each of fresh lime juice and rum extract to the basic recipe for a sweet and sassy finish to an island-themed summer party.

on 2/7/2006 Add a 1/2 teaspoon each of vanilla extract and rum extract to the main recipe. After turning the oven off, but before letting the cookies sit in the oven for the additional hour, grate fresh nutmeg over the tops.