BASIC MERINGUES*

from Epicurious, 2006

INGREDIENTS

• 1 c granulated sugar
• 1 c superfine sugar
• 8 egg whites
• 1/4 tsp cream of tartar
• 1.4 tsp salt
• 1 tsp extract

INSTRUCTIONS

• Preheat oven 250˚
• Line baking sheets with parchment paper
• Mix sugars, set aside
• In mixer, beat egg whites until foamy. Add tartar and salt, then continue to beat, adding sugar a tblsp at a time.
• Add extract and beat at high speed until glossy, stiff peaks form.
• You can use a pastry tube to pipe the meringue in coils. To make bases for Pavlova, make an indentation in the middle.
• Bake an hour, until cream colored and firm. Leave in the oven that's turned off for another hour or two without opening the door. Overnight would work too.
• Store in plastic bags and seal airtight.

*CAN BE HACKED:

• for peppermint meringues, use peppermint extract, top with crushed peppermint sticks before cooking
• for lemon, add lemon extract, add zest of a lemon
• can add mini chocolate chips, crushed almonds, etc. Use your imagination.