Meringues

 

1 cup (240ml) egg whites, room temperature

2 cups (400g) granulated sugar

1/2 teaspoon cream of tartar

Ratio for Meringues

1 part egg white

2 part sugar

1/2 teaspoon cream of tartar (the amount of cream of tartar is half the amount of egg whites, but measured in teaspoons) 

1. whip egg whites and cream of tartar on low until foamy.  Change speed to maximum and slowly add in the sugar

2. set oven temperature to 105°C (221°F) and for convection oven 85°C (185°F)

3. line baking sheets with parchment paper and pipe the meringue mixture into any shape

4. place baking sheets in the oven and bake for 1 1/2 hours switching baking pans from top to bottom while baking if not using a convection oven. Turn off oven and allow to cool in the oven

Keep meringues in an airtight  container