• Time cooking time: 2 to 3 hours
  • Yield Makes about 24


    6 egg whites
    1 teaspoon white vinegar
    1 teaspoon cream of tartar
    1 1/2 cups confectioners' sugar
    1/2 teaspoon vanilla extract
    1 teaspoon cornstarch


    In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute.
    Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.
    Spoon the meringue mixture into a pastry bag fitted with a star tube.Line a baking sheet with foil or parchment paper.
    Dust with confectioners' sugar.
    Pipe meringue onto the prepared baking sheet. Use a variety of shapes while piping meringues.
    Dust with confectioners' sugar. Place meringues in a 150 degree oven to dry, about 2 to 3 hours.
    Store in a sealed container away from humidity. They keep for a week to 10 days.
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