Meringue Clouds - Recipelink.com

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This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.

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Semi-Homemade Desserts

Authors: Sandra Lee

Date: September 2005

ISBN: 0696226847

Publisher: Meredith Books

Paperback

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Meringue Clouds
Recipe from: Semi-Homemade Desserts
by Sandra Lee
Cookbook Heaven at Recipelink.com

Servings: 12 (Makes 24 cookies)

4 egg whites
1/8 teaspoon salt
1/4 teaspoon lemon juice
1 cup sugar
1 1/2 teaspoons vanilla extract

Preheat oven to 250 degrees F degrees. Line baking sheet with kitchen parchment.
In a mixing bowl, beat together egg whites, salt, and lemon juice with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and vanilla extract until the whites form stiff, but not dry, peaks.
Drop meringues by heaping tablespoonfuls onto parchment lined baking sheets.
Bake in preheated oven for 16 to 20 minutes. Turn oven off and leave meringues in oven for 30 minutes. Remove from oven and cool completely still on parchment.

Tip:
Rub a small amount of white vinegar around the mixing bow with a paper towel; then wipe off beaters. This will ensure the removal of any residue and help to stabilize the egg whites.

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