2 egg whites
Pinch cream of tartar
½ cup (125 mL) berry sugar
Line two large rimless baking sheets with parchment paper; set aside. In bowl, beat egg whites and cream of tartar until soft peaks form, about 1 minute. Beat in sugar, 2 tbsp (30 mL) at a time, until glossy stiff peaks form. Spoon meringue into a piping bag. Using a ¼-inch (5 mm) plain tip (or decorated tip), pipe shapes as desired* onto prepared baking sheets. Bake in top and bottom thirds of 200°F (100°C) oven, switching and rotating pans halfway through, until dry and crisp, about 1 hour. Turn off oven; let stand in oven for 1 hour. Remove from oven and let sit on baking sheet until room temperature/cool.
Makes approximately 24 pieces.
*Form meringue into 'x and o' shapes, kisses, decorations for cakes, or 9-inch (23 cm) long straws,
1-inch (2.5 cm) apart. For Café Pot au Crème recipe, form meringue into petite circles, slightly smaller than the ramekins you are using.
Tip #1: Make ahead: Store in airtight container at room temperature for up to 3 days.
Tip #2: If you don’t have a piping bag, put meringue into a sandwich bag and seal it. Cut one corner and squeeze meringue through to make the shapes.
Tip #3: If you don’t have rimless baking sheets, put parchment paper on bottom of cookie sheets.
Variation: Chocolate Meringue Straws: Fold 2 tbsp (30 mL) cocoa powder, sifted, into beaten egg whites.
Sodium: 4.6 mg
Carbohydrate: 4.4 g