{Believe} it or not, on the last day of this Thanksgiving weekend, I had an urge to bake just one more thing. Plus, I had some left over egg whites in the fridge I wanted to use up. “Waste not, want not” is what I still hear my mom saying to me :) There is something to be said about this simple, yet sort of complex delicacy.

{Preheat} oven to 200 degrees
The food products you will need:

3 large egg whites
1/4 tsp cream of tartar
3/4c white sugar, placed in a food processor for 30-60 seconds until super fine
1/4 tsp vanilla extract
{In the bowl} of an electric mixer fitted with the whisk attachment, whisk the egg whites at medium-low speed until foamy.

{Once} foamy, add the cream of tartar…

{Continue} to whisk the whites on medium high until they hold soft peaks. Meanwhile, place the sugar in food processor and pulse until super fine, 30-60 sec.

{Add} the sugar a little at a time and continue to beat on medium-high speed until the whites are able to form stiff peaks. Beat in the vanilla extract…

{Note} the meringue is done when it holds stiff peaks and when you rub a bit of it between your fingers, it is no longer grainy. If it is grainy, continue beating until sugar is completely incorporated and smooth between your fingers.

{To bake}, pipe meringue onto rimmed baking sheets lined with parchment paper through a star tip. Bake in oven for 1 1/2 hr- 1 3/4 hours. Rotating racks halfway through. When meringue is crisp on the outside, turn oven off and open the oven door. Let meringues sit until they come to room temp in the oven, or even over night.

{Try variations} such as adding in almond extract instead of vanilla. Or dipping half the meringue into melted chocolate. Enjoy these fluffy white treats all winter long.
{xoxo}
Morgan