Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 egg whites, room temperature
- 1 cup sugar
- 1/2 tsp vanilla
- 1 tsp vinegar
- 1/8 tsp cream of tartar
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Directions
Preheat oven to 250°F. Line a cookie sheet with parchment or brown paper and lightly draw circles on it with a pencil. In a medium bowl, beat the egg whites until stiff. Add sugar gradually with cream of tartar and keep beating 5 minutes. Beat in vanilla and lemon juice. Mixture should be stiff and glossy. Do not beat until dry. Spoon the meringue into a pastry bag with a ¼ inch plain or star tip or use a spoon. To make the meringues, pipe or spoon out meringue onto the parchment following the outling of each circle. Bake the meringues on the middle oven rack until just lightly browned, about 8-10 minutes. Turn off the oven and leave the meringues in it, with the door closed, for about an hour. Use at once or store in a very tightly covered container for up to a day