Meringues

Beat 4 egg whites w/ a pinch of salt and a pinch of cream of tartar (or a few drops of lemon juice – you need a tiny bit of acid to keep the foam stable). First they’ll get foamy, then the foam will start to increase in volume. At that point stop. With the mixer on a low-med setting, VERY SLOWLY add 1 c sugar. Stop the mixer again, scrap down the sides and now turn the mixer up to a high setting and beat until the foam is glossy and holds stiff peaks.

Pipe w/ a star tipped bag (or snip off the corner of a baggie, or just drop by tablespoonfuls) onto a parchment or silpat lined sheet pan. Bake at 200 for about 2 hours. They shouldn’t really cook or brown – you’re just trying to dry they out.

Should make about 4 doz small meringues.