Introduction: Perfect Vintage Meringue

I found an old meringue recipe in my cookbooks and have been using it since. I make various types of meringue topped pies as well as meringue cookies. this is from a 1957 family circle cookie cookbook.

Step 1: Age Your Eggs, Get Ingredients Ready

Ingredients :

2 egg whites

1/2 teaspoon cream of tarter

1/8 teaspoon salt

1 cup POWDERED sugar

1/2 teaspoon vanilla

Step 2: Start Making Meringue

place egg whites, cream of tarter and egg whites into a bowl

beat until foamy

add sugar slowly

1 teaspoon at a time gradually while beating

continue until it forms Stiff peaks

stir in vanilla

For meringue cookies:

spoon meringue unto cookie sheet like above picture, you can use a piping bag for this.

Step 3: Bake Your Meringue

here's the fun part:

for meringue cookies:

cook them low and slow..200 degrees for 3 hours works best for me, I like them really dry, too high can create a toasted look and taste to your meringues.

for meringue topping on pie :

pipe unto pie and cook at 300 degrees for 20 min or hotter if you want it more toasted.

for extra meringue help and some macaroon links check out my blog on the subject here.

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