- 4 egg whites room temperature.
- 1 cup sugar
- 1/4 tsp. cream of tartar
- 1/2 tsp. almond extract
- Let the egg whites come to room temperature.
- When separating the egg whites and yolks, be very careful not to get any egg yolk in the whites. Otherwise, it may be difficult to make the meringue.
- Beat the egg whites until frothy and add the cream of tartar. Continue beating for another 15-20 seconds.
- Add the sugar, 1 tbsp. at a time until all sugar is incorporated.
- Continue beating until stiff peaks form.
- Mix in the almond extract.
- Preheat the oven to 225 degrees.
- Line 2 baking sheets with parchment paper.
- Put the meringue mixture in a pastry bag with a regular tip, and make meringues 1-2″ in diameter, with a swirl on top (see photos in body of post above).
- Bake for 1 hour, turn off heat, and leave meringues in the closed oven for several hours or overnight.
- Like I said above, this is going to be easier if we work with room temperature egg whites.
- Also, make sure there is no yolk or other foreign object in your egg whites; otherwise you may have a hard time getting them to whip up.
- The egg whites should be just frothy when you start adding the sugar. If you whip the whites too long before adding the sugar, they may not whip up correctly.
- If you don’t have a pastry bag, just use a spoon to spoon the meringue in 2-3 tablespoon portions on the parchment paper.
- The meringues should be light and crisp when done – they should not be browned. If it can be lifted off the parchment paper without the bottom sticking, then it is done.
- Meringues should always be stored in an airtight container to prevent them from absorbing moisture. The more moisture they absorb, the chewier they will become.