Last year I made meringue tarts as the base for Pavlovas to serve at a tea party.
Again I found myself with frozen egg whites. This time I tried a slightly different technique.
I combined 4 egg whites, 1/2 teaspoon of cream of tartar, and 1 cup of granulated sugar in the top of a double boiler and whisked it over simmering water until the sugar was totally dissolved.
The egg whites were mixed on high until they formed stiff peaks.
I filled a pastry bag fitted with a #21 Wilton star tip with the sticky mixture. I piped approximately 2-inch diameter meringue kisses onto parchment paper.
They dried in a 225 degree oven for 1.5 hours then another half hour in the turned-off oven without opening the door.
I had one more pastry-bag-full which I’m storing in the refrigerator wrapped in plastic.
Hoping these last until game night.
Do you have a favorite snack?