I made this exactly as stated, but I blitzed the sugar in a food processor to make it a bit finer. A glossy, tasty treat!
From EatingWell: March/April 2007
Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.
4 Reviews for Meringues
Wonderful recipe. This was my first time making it and it turned out fabulous. The treat was just right. I added a pinch less sugar because my family doesn't like things too sweet but even they loved it.
After trying other recipes this is by far the best, simple and delicious
every 6 months I make meringues as requested for my boys' birthdays. Every time I look for a recipe online. This is the one that has worked the best. Not so much because of any ingredient difference ( though I do think the cream of tartar is needed and some dont have that) but the suggestions are great - warm the eggs, use a pastry bag. And, somehow, with this recipe, I used only 6 eggs, was not overwhelmed with an abundance of "dough" and still made more than the 120 needed in one batch - what a difference from my last attempt last October!
ps. I add powdered chocolate at the end - yum!