June's Meringues

Average: 4 (3 votes)
1 hour 8 large meringues Print RecipeEmail Recipe


6 egg whites (room temperature)
1⁄8teaspooncream of tartar
1teaspoonvanilla extract
1tablespoonwhite vinegar


Heat oven to 275F. Grease 2 cookie sheets.

Beat the egg whites in a large mixer bowl until foamy. Add the cream of tartar and beat until somewhat stiff.

Gradually beat in the sugar. Then add the vanilla and vinegar. Beat until very stiff and shiny, about 10 minutes more.

Place about 1/2 cup of the meringue on a cookie sheet. Using your hands, pull the meringue into a peak to resemble a large chocolate kiss. Smooth the sides. Repeat with the remaining meringue.

Bake until the meringues are lightly colored, about 45 minutes. Cool completely on wire racks.

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