Crunchy Meringue

Name: Crunchy Meringue
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: About 36 meringue
Ingredients: 3 egg whites; 3/4 cup (180 ml) sugar; 1/4 teaspoon (1 ml) cream of tartar

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Preparation 20 MIN

Cooking 3 H

Other 2 H
Makes About 36 meringue

Ingredients
Preparation

Ingredients

3 egg whites
3/4 cup (180 ml) sugar
1/4 teaspoon (1 ml) cream of tartar

Preparation

With the rack in the middle position, preheat the oven to 100 °C (200 °F). Line a baking sheet with parchment paper or a silicone mat.
In a bowl, combine the egg whites, sugar, and cream of tartar with a whisk.
Place the bowl over a saucepan of simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water to avoid overcooking the egg whites. Heat the meringue, beating constantly with a whisk, until the sugar has just dissolved.
Remove the bowl from the double boiler and beat the mixture with an electric mixer until stiff peaks form.
With a pastry bag fitted with a plain tip or with two spoons, shape small meringues directly on the baking sheet, with about 30 ml (2 tablespoons) for each.
Bake for 2 to 3 hours or until they peel easily off the parchment paper. Turn off the oven and let them dry for about two hours, leaving the oven door slightly ajar, using a wooden spoon. The meringues should be crisp and brittle.