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Meringues

The crunchy kind

The recipe is the same as for gooey Meringue, but with a ratio of 2 egg whites to ¹/₂ cup sugar.

Beat the egg whites until frothy.

Add the cream of tartar and 1 Tb of sugar and beat until soft peaks form.

While continuing to beat the egg whites, gradually add the remaining sugar. Beat until stiff and glossy.

Pre-heat the oven to around 200°F. Cover a cookie sheet with parchment paper or a silpat mat. (Mark the paper if you're making big shapes.)

If you're making cookies, spoon or pipe the meringue onto the cookie sheet. If you're making rounds for a layer cake, pipe the meringue into filled in circles ¹/₂ to 1 inch thick. This is less messy if you first put the meringe in a zip-loc bag, close it, and then cut the tip off one corner to pipe through.

Bake for at least an hour or two - they should only color slightly, but should be dry and crunchy on the outside and chewy but not gooey on the inside. If they start getting brown, either the oven was too hot or they're done.