Better Than "Natural" Vanilla Meringues
November 01, 2011
Better than "natural" Vanilla Meringues- GFCFSF
From TACA Nevada's Amy.
Warning: DO NOT MAKE WHILE RAINING, or VERY HUMID- they will be too soft.
- 3 egg whites- I have an egg separator, but if not, try your best NO YOLK allowed or it wont work
- 1/4 teaspoon creme of tartar
- 3/4 cup sugar
- 1 teaspoon GF vanilla
Preheat the oven at 275, line a cookie sheet with parchment.
Beat cream of tartar and egg whites until foamy (very foamy). While beating add vanilla and then add sugar approximately 1/8 cup at a time. Beat until stiff peaks form. What that means is that you can pull the mixer up and down and it forms "points" in the meringue.
Pour mix into gallon sized baggie, or into a pastry bag. Zip closed bag and cut tip of one corner. Squeeze into the size that you would want... make semi uniform so that they cook at the same speed.
Approximate cook time 60 minutes. yields 50-75 meringues.