Description Edit

Ingredients Edit

Directions Edit

  1. Preheat oven to 250 °F. Line a cookie sheet with parchment or brown paper and lightly draw circles on it with a pencil.
  2. In a medium bowl, beat the egg whites until stiff.
  3. Add Sugar gradually with cream of tartar and keep beating 5 minutes.
  4. Beat in vanilla and lemon juice.
  5. Mixture should be stiff and glossy. Do not beat until dry.
  6. Spoon the meringue into a pastry bag with a ¼ inch plain or star tip or use a spoon.
  7. To make the meringues, pipe or spoon out meringue onto the parchment following the outling of each circle.
  8. Bake the meringues on the middle oven rack until just lightly browned, about 8–10 minutes.
  9. Turn off the oven and leave the meringues in it, with the door closed, for about an hour.
  10. Use at once or store in a very tightly covered container for up to a day

Other links Edit

See also Edit

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