Whipped egg whites that transform into a light airy piece of heaven. Whether it is the German version (Schaum Torte - Schaum means foam or bubble) or Meringue (Is it French, Swiss or Italian the debate rages on) they are light and delicious treats.
I made these due to the fact that I had extra egg white lying around from making homemade mayonnaise (recipe here). Waste not!
Ingredients
2 egg white at room temperature
2 pinches cream of tartar
1 tsp Vanilla extract
⅛ tsp salt
½ Sugar (superfine - can put cane sugar in a food processor to achieve desired size)
Directions
Preheat oven to 200°F
When egg whites have reached room temperature add them to a large bowl or stand mixer. Add salt, vanilla, salt, and cream of tartar and whip until they form peaks. Add half of the sugar slowly. Continue to beat until peaks have a glossy sheen. Slowly add the remaining sugar. At this point you can add any food coloring you want to the mixture or leave snowy white.
Add mixture to a piping bag or a ziplock bag with a hole cut in the bottom corner. Pipe small or large dobs onto a parchment-lined or silicon-lined (silpat or the like) baking sheet.
Bake at 200°F for 2 hours. Turn the oven off and leave the meringue in the oven to crisp for an additional 1-2 hours. Store in an air-tight container or the meringues will soft.
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