Prep time: 15 minutes
This is the perfect topping to any dessert! We topped tarts, cheesecake and pies with this delicious fully goodness.
What you will need
Room temperature egg whites this is very important when making a meringue.
Tips to making your meringue
Separate your eggs while they a cold and then allow your egg white to come to room temperature for the fluffiest meringue
Make sure the bowl you are using is COMPLETELY CLEAN – check once and then check again and then check again.
Don’t over mix your meringue, your meringue should have a glossy look and create peaks.
Cream of tartar stabilizes your meringue and is very important!
Step 1: BEAT YOUR EGGS
In a bowl with your room temperature egg white beat until glossy and smooth looking roughly 2 minutes. Then add your cream of tartar and beat for another 30 seconds.
Step 2: MAKE PEAKS
Gradually add your sugar to your egg whites, about a tablespoon at a time. Continue to beat until you create peaks.
Ingredients
4 large eggs
¼ teaspoon cream of tartar
¼ cup sugar
