Whip the whites and salt into peaks, add the vanilla, and continue beating to stiff peaks.
Stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
Sift together the icing sugar and cornstarch.
Sift over the meringue and gently fold until fully incorporated.
Pipe or spoon the meringues onto a parchment-lined baking sheet.
Bake at about 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
Remove from the oven.
Cool on the trays.
Store in an air-tight container.
» Metric Converter
ARE YOU AN INDIVIDUAL BUSINESSMAN OR A BUSINESS ORGANIZATION THAT WISHES TO EXPAND IN BUSINESS, WHY NOT SOURCE FOR BG/SBLC FROM RAJAN VAIRAWANATHA BROKERS WHO HAVE BG/SBLC SPECIFICALLY FOR LEASE AT A LEASING PRICE OF 3+0.5% OF FACE VALUE ISSUANCE BY HSBC LONDON/HONGKONG OR ANY 25 TOP AA RATED BANK IN EUROPE, MIDDLE EAST OR USA. WE ALSO SECURE FUNDING PROJECT LOANS FOR 3% APR Finally I will assure you of our total commitment to achieving this transaction as I always look forward to doing more business with you in future. CONTACT: rajan vairawanathan Email:email@example.com Skype:rajanvaira.broker
» 13h ago