Email to A1_Suzy      

Recipe Categories: suzyjune's HOME PAGEAPPETIZERS BARCOOKIES BASICMIXESSEASONINGS BBQ BEEF BEVERAGES BISCUITSROLLS BREAD BREADMACHINE BREAKFAST BROWNIES CAKES CANDY CanningPreserving CASSEROLES CHEESEBALLS CHEESECAKES CHICKEN COFFEECAKES COOKIES CORNBREAD CROCKPOT DESSERTS DIABETIC DIPS Entertaining Equivalents ETHNIC Ethnic-Mexican FISHandSEAFOOD FrostingsandIcings ICECREAM Information JAMSandJELLIES MICROWAVE MUFFINS PASTA PASTRIES PIES PORK POULTRY SALADandDRESSING SALADS--SWEET SANDWICHES SAUCES SOUPSandSTEWS SWEETBREADS TartsTartlets VEGETABLES

Basic Meringue Nests




Source of Recipe


???


List of Ingredients




nonstick cooking spray
4 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup sugar



Recipe



Preheat oven to 200°F., with rack in lower third. Coat 2 baking sheets with cooking spray; line with parchment paper.

With an electric mixer, beat egg whites, salt, and cream of tartar until soft peaks form. Very gradually, beat in sugar, adding 1 tablespoon at a time; beat until stiff and glossy.

Drop 8 mounds of meringue onto prepared baking sheets; twirl a teaspoon in the center of each to spread to a diameter of 4" and create a nest.

Bake until dry but still white, about 1-1/2 hours, rotating baking sheets halfway through; let cool on sheets.

Meringues will keep for up to 2 days in an airtight container at room temperature. Let them cool completely on the baking sheets before storing.

Just before serving fill them as desired.