Meringue cases are crispy bowls that are perfect for serving chocolate mousse, a scoop of ice cream, or even a simple strawberries and whipped cream dessert.
INGREDIENTS | YIELDS 12 CASES
- 4 egg whites
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1 cup sugar
Preheat oven to 200°F. Line a baking sheet with parchment and spray with nonstick cooking spray.
Beat egg whites, cream of tartar, and salt until soft peaks form.
Add sugar gradually, while beating egg whites to glossy, stiff peaks.
Drop by tablespoonfuls onto baking sheets.
Bake 1 hour. Leave oven door closed and let stand overnight to dry completely.
Use the Right Sugar
Most people don’t realize that there is more than one type of white sugar. Ultrafine, pure cane sugar is the best to use in meringues because the crystals dissolve quickly and easily and there is less chance of deflating the meringues or overbeating the egg whites. Start adding the sugar just as the soft peaks begin to form for best volume.