Sweet and light cookie-like desserts, meringue recipes are first found in a French cookbook by Massialot, published in 1692. Although my meringues might not be as authentic, they're still airy, delicious, and a family favorite. After making a school project about them, I decided to upload my recipe here as well :)
EDIT: Wow, thanks so much for all the favorites & the feature, guys! Means a lot ~
Step 1: Ingredients & Tools
3 egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon of vanilla extract
2 cookie sheets
Cup & small plastic plate (for separating egg whites)
Measuring cups/tools (3/4 cup & 1/4 tsp)
Step 2: Preparation
Preheat the oven to 250 degrees (Fahrenheit) and line the 2 cookie sheets with tin foil.
Step 3: Beat egg whites
Put all 3 egg whites in the large bowl. Beat the egg whites for about 5 minutes. At first they seem really small and thin, and clear. As you beat them, they'll get aerated and become larger, stiffer, and more opaque. When you take your mixer out of the batter, it should form small peaks. If it doesn't, mix them for a little longer and try again.
To separate my egg whites from the yolks, I cracked each egg on a small plate, and put a cup over it. Then I lifted the cup up slightly while over the bowl, holding the cup just enough above the plate to allow white to escape, while trapping the yolk. I'm sure there are other methods as well, though.