June’s Meringues

Name: June’s Meringues
Yield: 8 large meringues
Ingredients: 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 2 cups sugar; ⅛ teaspoon cream of tartar; 6 egg whites, at room temperature

Preparation info

8
large meringues

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Molly and Annabel Lukins love to make these meringues, originally created by Julee’s mother, June. That’s what sharing recipes is all about! These are wonderful when topped with crushed strawberries and a dollop of whipped cream.

Ingredients

6 egg whites, at room temperature
⅛ teaspoon cream of tartar
2 cups

Snack
Dessert
Gluten-free
Vegetarian
Cookies

Method

Preheat the oven to 275°F. Grease 2 baking sheets.
Beat the egg whites with an electric mixer in a large mixing bowl until foamy. Add the cream of tartar and continue beating until the whites are somewhat stiff.
Gradually beat the sugar into