Thursday, May 13, 2010
Wednesday, May 12, 2010
Friday, May 7, 2010
Wednesday, May 5, 2010
- 1/4 teaspoon kosher-for-Passover cream of tartar
- 4 large egg whites
- 3/4 cup granulated sugar
Toppings of choice
Preheat oven to 250°.
To prepare meringues, cover 2 baking sheets with parchment paper. Draw 4 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape.
Place cream of tartar and 4 egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
Divide the egg white mixture evenly among 8 drawn circles on baking sheets. Shape meringues into nests with 1-inch sides using the back of a spoon. Sprinkle evenly with nuts.
Bake at 250° for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven for 2 hours. Remove from oven, and carefully remove meringue nests from paper.