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Categories:
egg whites cream of tartar salt brown sugar ground cinnamon ground ginger vanilla ground black pepper ground cloves
Viewed: 16 - Published at: 2 years agoIngredients
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- Dash of salt
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon vanilla extract
- Dash of ground black pepper
- Dash of ground cloves
Method
- Preheat oven to 225°.
- Cover 2 large baking sheets with parchment paper; secure with masking tape.
- Place egg whites, cream of tartar, and salt in a medium bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high; gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add cinnamon and remaining ingredients; beat just until blended.
- Spoon batter into a pastry bag fitted with a large star tip. Pipe 60 mounds onto prepared baking sheets.
- Bake meringues at 225° for 1 1/2 hours. Turn oven off, and cool meringues in closed oven for 1 1/2 hours or until dry. Carefully remove meringues from paper.
