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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whip the egg whites and salt into peaks. | 2. Add the vanilla, and continue beating until the mixture forms stiff peaks. | 3. In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved. | 4. Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated. | 5. Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap. | 6. Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours. | 7. Remove from the oven. Cool on the trays. Store in an air-tight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	4			68.64	0.9636	14.388	0.2244
salt	1	pinch		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cream tartar	1/8	teaspoon		0.9675	0.2306	0.0	0.0
sugar	2/3	cup		537.32	134.3973	0.0	0.0
icing sugar	1/3	cup		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.