December 8th



4 large egg whites

1 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

pinch of salt


Preheat oven to 225  degrees. In the bowl of an electric mixer, beat egg whites, cream of tartar, vanilla and salt until soft peaks form. Still beating, very gradually add sugar to egg mixture. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Drop meringue mixture by rounded tablespoons onto parchment paper lined cookie sheets. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours.

Categories: Baking, Christmas, gluten free | Leave a comment

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