- 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.