- 4 egg whites (at room temperature)
- 1 cup white granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- sprinkles (holiday, to decorate)
PER SERVING *
|Calories230Calories from Fat4.5|
|% DAILY VALUE*|
|Calories from Fat4.5|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Erinna 4 hours ago
These are fabulous and fun to do with kids
Sandy 5 days ago
I used a stainless steel bowl and it worked great. They came out light and fluffy. I learned that it is better to make the sizes uniform. The smaller ones were dried inside and delicious. The larger ones were a little bit more like marshmallow inside and were delicious. Easy recipe and overall, they were delicious!
Buffy B. 5 days ago
I have been making meringues for years the big issues are: 1. You must have impeccably clean and grease free bowls, measuring tools, beaters and spatulas. I wash mine in Dawn and rinse with the hottest water possible. Use brown paper bags or parchment to cook them on in your pan. Silicone mats are iffy. 2. Your egg whites must be at room temperature. And it helps that you kitchen is warmer too. 3. Weather is a big factor. If humidity is high the whites are harder to whip to stiff or not at all. 4. Liquid flavorings are oil with alcohol base. Alcohol evaporated leaving you flavoring more oily and there goes your peaks. I use dry vanilla, wintergreen and spearmint. 5. Sometimes you do everything thing right and the whites are slightly less than stiff. I have found that wrapping the bottom of my bowl on my Kitchen aide mixer with hot damp towels can warm the whites more and I get stiff peaks. Not enough to cook!. 3a. Add sugar very slowly and make sure to mix until glossy.
FlyFoodLover 9 days ago
To the person who said they couldn't get it stiff after beating a long time...if you have any kind of grease at all in your dish it will not work...make sure you're using a glass dish, not a plastic one. I had that issue once and finally figured out that's what I'd done.
Cindy Smaggus 21 days ago
These were Everyone's favourite last year, so I'll be making them every year! Thank you!
Ferguson 1 Apr
Delicious! Addictive! Im going to try different colors and flavors.
Christina Hanks 27 Dec 2017
I’ll try a different recipe. I couldn’t get stiff peaks after adding sugar and vanilla even after beating it to death.
Joanna 25 Dec 2017
Excellent, loved the crispy melt!
Cailey Jablonski 24 Dec 2017
Amazing, didn’t get as stiff as I would’ve liked after mixing for an obnoxiously long time but everyone loved them. I’m making them again now!
Sarah Nieto 22 Nov 2017
It’s hard to tell when they are done before a bit of browning occurs.