Yummy Meringues

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


  1. Beat to form soft peaks.
  2. Very gradually add granulated sugar, beating until stiff and shiny.
  3. Drop by spoonfuls on baking sheet which has been lined with brown paper or parchment.
  4. 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.

Posted on June 28, 2015 and filed under desserts & sweets, cookies & bars.