All You Need
- 4 egg whites, at room temperature
- 1/2 tsp (2 1/2 mL) Club House Cream of Tartar
- 1 cup (250 mL) sugar
- 1 tsp (5 mL) Club House Pure Vanilla Extract
- 25 drops assorted Club House Neon Food Colour Preparation
- 1 cup (250 mL) mini chocolate chips, optional
Preheat oven to 225°F (105°C).
Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tbsp (15 mL) at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food colour until well blended.
Drop by rounded measuring teaspoonfuls about 1-in (2.5 cm) apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.
Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
Chef’s Tips: • Eggs separate more easily when they are warm. Place eggs in bowl and bring to room temperature. To speed up this process, place bowl of eggs into a slightly larger bowl containing lukewarm water. • Make sure beater and mixing bowl are completely clean. Any grease will deflate meringue. • Do not make meringues during humid weather. Moisture will prevent egg whites from forming stiff peaks. • To make different shapes of meringue, spoon meringue mixture into large resealable plastic bag. Snip off a corner of the bag and gently squeeze to pipe meringue onto baking sheets. Pipe into various shapes, such as hearts, "kisses," letters, numbers, etc. • Try also with ½ tsp (2 mL) each Club House Pure Vanilla Extract and Club House Pure Peppermint & Mint Extract.