- 3 egg whites
- 1/4 tsp Cream of tartar
- 1 tsp vanilla essence
- 3/4 cup castor sugar
These are pretty easy to do and taste good too! They’re kinda like marshmallows yet not as soft as marshmallows but not hard either as they just melt in your mouth, yum!
The preparation itself doesn’t take time at all. It’s the baking process which may take a little time but all worth the while. It’s important that after you’ve baked them, you leave them in the oven for up to 5 hours or so and open up the oven door a little so they can dry up and harden up. You can enjoy these just as they are or with some strawberry sauce if you wish. Works great as a dessert too.
- Pre-heat oven to 100 degrees Celsius/ Get your egg whites (3), castor sugar (3/4 cup) and cream of tartar (1/4 tsp) ready. Pour the egg whites into a mixing bowl. Beat using a hand-mixer until foamy. Add cream of tartar.
- Continue mixing until soft peaks form. Add sugar bit by bit, whisking well after each addition until the sugar dissolves. Repeat process until all the sugar is finished. Add vanilla essence (1 tsp).
- Mix some more until stiff peaks form. Check for the texture of your meringue by rubbing a bit of the mixture between your two fingers. It should not be gritty. If it is, whisk some more until it is smooth. However, be careful not to over-beat the meringue. Get your baking sheet ready.
- Line the baking sheet with grease-proof paper and lightly grease it. Using a piping bag, pipe the cookies onto the lined, greased baking sheet. Put in pre-heated oven and bake for 1 hr 45 minutes. Ad they’re done.
Pictorial Detailed Instructions
So that’s all there is to these. Nothing difficult really! Try them out and let me know how it goes in your kitchen. A warm invitation to join my mailing list – ZimboKitchen Today. If you sign-up here, you will be able to receive recipe updates in your inbox by email. That way you never miss anything going on at ZimboKitchen even when you are unable to check-in on the site. Sign-up here and be sure to confirm your subscription in your inbox immediately after sign-up in order to start receiving my updates. Your comments below about this recipe are also most welcome. Thanks!