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
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.
Participated in the
Heirloom Recipes Contest