From Hot Off the Griddle #12, March 1993.
Make a gold cake with the leftover egg yolks.
- 3/4 cup egg whites
- 1/2 tsp cream of tartar
- 2 cups granulated sugar
- Beat to form soft peaks.
- Very gradually add granulated sugar, beating until stiff and shiny.
- Drop by spoonfuls on baking sheet which has been lined with brown paper or parchment.
- Bake in a very slow oven (275 degrees) until very delicately browned, about 30 minutes.
Makes 5 dozen small meringues or 12 meringue shells or nests to fill with tiny Easter eggs or other candies.