Get out 2 eggs. Allow to raise up to room temperature.
Once at room temperature, separate egg whites from egg yolks. Place egg whites in medium mixing bowl.
Best egg whites until foamy.
Get out granulated sugar and cream of tartar.
Add 1/8 tsp. of cream of tartar. Add 1/2 cup sugar, 1 tbsp. at a time.
At this point you can add an extract to the mixture to give the meringues flavor. Extracts such as vanilla, peppermint, or almond, others may work as well. Or you can even add chocolate chips.
Beat the mixture until whites form stiff peaks. This is probably the best point to add in chocolate chips or nuts, if desired.
Preheat oven to 325 degrees.
Lay out parchment paper on baking sheet. Be sure to not let the parchment paper go over the edges.
Drop meringues by tablespoonful on parchment paper.
Meringues should not touch, but they can be placed close together if need be.
Bake for 20 to 25 minutes.
Meringues will be slightly crunchy and soft. Cracks in the meringues are normal.
Cool and store in an airtight container.
- 2.0 large egg whites
- 1/8tsp cream of tartar
- 1/2c granulated sugar