White Meringue
 
 
Ingredients
  • 6 eggs, at room temperature
  • ½ tsp cream of tartar
  • 1 ½ cups superfine sugar
  • ½ tsp clear vanilla extract
Instructions
  1. Scrub all of your utensils, bowls, etc so that they are clean and free of all traces of grease. Line cookie sheets with parchment paper.
  2. Preheat your oven to 200 F.
  3. Separate eggs. Add egg whites, one at a time, to a mixing bowl with a whisk attachment. Ensure no egg yolk is in the mixing bowl.
  4. Beat the egg whites on low-medium speed until foamy.
  5. Add cream of tartar and continue to beat the whites until they hold soft peaks.
  6. Add sugar, just a little at a time so that it can dissolve in the egg whites. If it taste gritty, continue to beat. Beat until the meringue holds very stiff/rigid peaks when the whisk is lifted up out of the batter.
  7. Mix in 1/2 tsp clear vanilla extract.
  8. Drop by spoonfuls or using an icing bag pipe meringue onto the prepared cookie sheets.
  9. Bake for 1 3/4 hour, rotating halfway through to ensure they are evenly baked. Leave door ajar, let oven cool and leave the meringues in the oven over night to set.
  10. By Joy of Baking
Recipe by Just a Smidgen at https://justasmidgen.com/2012/05/09/lemon-meringue-rose-petal-cake/