| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Wisconsin | Eggs | 6 | Servings |
INGREDIENTS
| 4 | Egg whites; room temperature | |
| 1 | pn | Salt; generous |
| 1/2 | ts | Cream of tartar (optional) |
| 1 | c | Sugar |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
Preheat oven to 200 F. Position the rack in the lower third of oven. Place egg whites in a copper bowl that is free of any grease or oil, or use a stainless steel or glass bowl. With an electric mixer, beat at moderately low speed for 2 minutes. Add salt and (if copper bowl is not being used) the cream of tartar. Increase speed to medium and whip until the whites hold soft peaks. Gradually add sugar, beating until all is added. Add vanilla and beat to mix. Increase speed to high and beat 5 to 7 minutes or until the mixture is very stiff. Fit a pastry bag with a large round tube and fill half-full with meringue. Pipe onto buttered and floured parchment paper or foil, dividing the total amount of meringue into 15 to 18 shells. They will be ovals about 2" by 4". Bake in preheated oven 1-1/4 hours or until meringues are lightly colored & dry. JEAN PAUL RESTAURANT FRANCAIS EAST WISCONSIN AVENUE, MILWAUKEE WINE:SANCERRE,1979 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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