4 egg whites, at room temperature
½ tsp (2 mL) Club House Cream of Tartar
1 cup (250 mL) sugar
1 tsp (5 mL) 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 60 minutes or until completely cooled.
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.