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Into the mixing bowl put all of the ingredients and whisk until the mixture is stiff.
At this stage you can decide if you want to make small meringues or make a Pavlova.
For small meringues using 2 tsp. put onto foil lined baking trays or for Pavlova using all of the mixture place on foil lined baking tray and shape into a circle and build up the sides.
When baked fill large meringue with cream and fruit and serve as a dessert, and fill the small ones with fresh cream.
Source: Memorized from an old book the name of which I don't remember.
By Mary of Lourdes from Ireland
By
02/03/2010
Does anyone know exactly what caster sugar is? I have seen it British cookbooks so I know they have it there, but I've never seen it in the US. What could we substitute?
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(Archived Feb 02, 2010)White Fluffy Meringue
Follow closely, everything has to be in the right order. Beat egg whites with vanilla and cream of tarter until soft peaks form. Gradually add sugar as you continue to beat until all the sugar is gone.
Bake in a 350 degrees F. oven for 12-15 minutes. Watch it carefully, it will brown quickly if you aren't careful. This goes on one pie. Yummy! Not everyone like meringue on their pies but they sure look pretty.
By Connie H from Smithville, TN
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