Preheat to 200 degrees f. Add the cream of tartar and salt. Position racks in the upper and lower thirds of the oven. You can do this. Beat well after each addition to combine.
Beat until stiff peaks form. Set the bowl over the double boiler making sure the water is not. It is made simply by beating egg whites with sugar and does not absolutely require cream or tartar or another acidic ingredient. Fill a 1 quart sealable plastic bag or pastry bag fitted with a 1 2 inch plain tip with the meringue. Gradually add sugar beating until mixture forms stiff peaks.
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Instructions checklist step 1 in large bowl beat egg whites and cream of tartar with electric mixer until foamy. Bake 1 hour then turn off the oven and let the meringues stand. Add cream of tartar about 1 8 teaspoon per egg white or lemon juice or white vinegar about 1 2 teaspoon per. Instructions checklist step 1 in large bowl beat egg whites and cream of tartar with electric mixer until foamy. Beat egg whites in a large bowl combine egg whites with cream of tartar and beat until foamy.
Add cream of tartar about 1 8 teaspoon per egg white or lemon juice or white vinegar about 1 2 teaspoon per. Beat until stiff peaks form. Sprinkle with sanding sugar if desired. Preheat to 200 degrees f.
