6 egg whites, at room temperature
1/8 tsp (.5 mL) cream of tartar
2 cups (500 mL) sugar
1 tsp (5 mL) vanilla extract
1 tbsp (15 mL) white vinegar
Preheat oven at 275°F (140°C). Grease 2 baking sheets.
In a large mixing bowl, beat egg whites with electric mixer until foamy. Add the cream of tartar and continue beating until it forms soft peaks.
Gradually add sugar, 2 tbsp (30 mL) at a time, into egg whites, beating constantly until sugar is dissolved. Add vanilla and vinegar and beat until whites are very stiff and shiny, about 10 minutes more.
Place about 1/2 cup (125 mL) of the meringue on one of the prepared baking sheets. Using your hands, pull the meringue into a peak to resemble a large chocolate kiss. Smooth the sides. Repeat with remaining meringue.
Bake until meringues are lightly browned, about 45 minutes. Cool completely on wire racks.
Makes 8 large meringues.
Carbohydrates: 53 g
Protein: 3 g
Fat: 0 g
Sodium: 40 mg