35. Carrot Meringues

Most recipes for meringues are simply dehydrated sugar and egg whites. Changing either ingredient, both critical, is tricky.

Modern recipes often include a small amount of cream of tartar in order to stabilize the egg whites. In the old days, when egg whites were whipped up in copper bowls, the copper provided the stabilization chemicals. I’ve never found it necessary to add tartar, even though I beat my egg whites in a stainless-steel bowl. Likewise, salt or vanilla are not necessa