Preparation:
Heat oven to 275 degrees. Cover cookie sheet with cooking parchment paper or heavy brown paper. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Shape meringue on paper into 9-inch circle with back of spoon, building up side.Bake 1-1/2 hours. Turn off oven and leave meringue in oven with door closed for 1 hour. Finish cooling meringue at room temperature. |
