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    Festive Meringues


    Source of Recipe


    Aunt Saunny

    Prep Time: 12
    Cook Time: 45
    Servings: about 4-1/2 dozen meringues
    6 egg whites, at room temperature* 6
    1/4 tsp cream of tartar 1 mL
    1-1/2 cups sugar 375 mL
    Red and green sugar sprinkles or crushed candy canes

    In large glass or metal mixing bowl, beat egg whites until frothy. Sprinkle with cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form.

    If desired, fill pastry bag fitted with large star tip with meringue. Pipe meringue or drop from teaspoon onto baking sheets lined with ungreased foil or parchment paper. Top with sprinkles or crushed candy canes.

    Bake in preheated 250°F (120°C) oven for 45 minutes or until lightly coloured. Turn off heat; leave meringues in oven with door slightly open for at least 1 hour or until cool. Remove from baking sheets.


    Suggestions & Tips

    *Let egg whites stand at room temperature for 30 minutes. Do not leave egg whites unrefrigerated for more than one hour.

    Meringues may be baked several days ahead and stored in airtight containers.



 

 

 

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