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Ingredientes
- 4 x Egg whites, room temperature
- 1 pch Salt, generous
- 1/2 tsp Cream of tartar (optional)
- 1 c. Sugar
- 1/2 tsp Vanilla
Direcciones
- Preheat oven to 200 F. Position the rack in the lower third of oven. Place egg whites in a copper bowl which is free of any grease or possibly oil, or possibly use a stainless steel or possibly glass bowl. With an electric mixer, beat at moderately low speed for 2 min. Add in salt and (if copper bowl is not being used)
- the cream of tartar. Increase speed to medium and whip till the whites hold soft peaks. Gradually add in sugar, beating till all is added. Add in vanilla and beat to mix. Increase speed to high and beat 5 to 7 min or possibly till the mix 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 possibly 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 hrs or possibly till meringues are lightly colored & dry.
- WINE:SANCERRE,1979
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 6 servings | |
| Calories 131 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 42mg | 1% |
| Total Carbs 33.52g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 33.35g | 22% |
| Protein 0.0g | 0% |
