Yield: 8 meringues
|4 larges||Egg whites, at room temp.|
|⅛ teaspoon||Cream of tartar|
|1½ cup||Minus 2 tb granulated sugar|
|½ cup||Hot water|
|¼ teaspoon||Vanilla extract|
1. In the large bowl of an electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt and continue beating until stiff peaks form.
2. In a small, heavy saucepan, combine the sugar and water and stir well. Place mixture over medium-high heat and bring to a boil without stirring. Boil for 1-2 minutes or until bubbles thicken and a few drops dropped into ice water form a soft ball (238'F. on a candy thermometer).
3. With the mixer on medium speed, add the vanilla to the whites and pour the hot syrup into the beaten egg whites in a slow, steady stream. Beat until the mixture is completely cool, smooth and shiny, anywhere from 6-8 minutes.
4. Heat the oven to 200'F. and place the meringue mixture into a piping bag with a ½" star or plain tip.
5. Place a piece of aluminum foil or wax paper on a baking sheet.
Using a cup or small saucer, trace 8 (3") rounds on the paper with a toothpick or skewer. Spray lightly with baking spray.
6. Beginning in the center of each round, pipe out the meringue in concentric circles. To form the sides, pipe 2 or 3 additional rings on top of the outside edge. The meringue also can be spooned on the 3" circle outlines and smoothed into a small shape using a rubber spatula.
7. Bake the meringue for 2 hours, or until dry and crisp but not brown. Cool on a baking sheet, then peel off the paper.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95