Swiss Meringue
Swiss Meringue is an easy dinner. Made with 8 egg whites, at room temperature, 1/4 tsp. salt, 1/4 tsp. cream of tartar, 2 c. granulated sugar and 1 1/2 tsp. vanilla, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Beat the egg whites until frothy.
Add the salt and cream of tartar and beat well.
Add the sugar gradually, while continuing to beat.
Add the vanilla and continue beating until the mixture is glossy and stiff, but not dry.
Cover baking sheets with waxed paper and using a spoon, shape the meringue into any desired form. Bake in a very slow oven (225Β°) until firm and dry, but still white, 45 to 60 minutes.
Remove the meringues from the paper while warm.
Serve at room temperature, filled with cold fruit or ice cream or frozen yogurt.
Makes 12 meringue shells.
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