Meringues are one of the easiest cookies to make because they have so few ingredients. They can be served alone as a cookie or with any berry alongside a dollop of whipped cream. The can be cut open and have any pie filling put inside - lemon pie filling is especially delicious.
2 large eggs
½ cup sugar
¼ teaspoon of cream of tartar or ½ teaspoon lemon juice
Beaters or a whisk
Combine the egg whites with cream of tartar and whisk until foamy. You’re going to get a decent arm workout if you do this by hand. Once they look a bit like soap bubbles, stop. If you over-beat the eggs, it’ll be harder for them to stick to the sugar later.
Slowly add the sugar into your mixture, a tablespoon at a time. To combine, whisk them together after each individual addition. You don’t have to worry about over-beating anymore. Keep whipping the meringue for awhile, even if you have to take frequent breaks.
Keep whisking or beating the mixture until nice, stiff glossy peaks begin to form. You can tell it’s right when you lift up the beater from the bowl and the egg whites should stand straight up in the air. The ones on the beater should stick out as well. You should not see any watery egg at the bottom of the bowl. Definitely double check to make sure the sugar is entirely dissolved and absorbed by the meringue. If you take some of it and pinch it between your fingers, it should feel smooth like silk.
Drop tablespoons of the meringue onto a parchment-lined cookie sheet and bake until lightly browned.
Quick tip, once you’ve stopped whisking the eggs, you should move the cookies to the oven quickly because the longer you let them sit, the faster they’ll start to sag.