Nondairy Kosher Meringues

Name: Nondairy Kosher Meringues
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons cream of tartar; 118 milliliters large egg whites or 1/2 cup refrigerated pasteurized egg whites; 237 milliliters sugar

Need a gluten free, dairy free, fodmap friendly, and vegetarian side dish? Nondairy Kosher Meringues could be a great recipe to try. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 105 calories, 2g of protein, and 0g of fat each. From preparation to the plate, this recipe takes around 45 minutes. If you have cream of tartar, pasteurized egg whites, sugar, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 22

Equipment you will use

Oven

In a large bowl, with a mixer (preferably fitted with whisk attachment) on high speed, beat egg whites and cream of tartar until foamy. Gradually add 1 cup sugar, about 1 tbsp. at a time, beating well after each addition and scraping sides of bowl occasionally, until stiff, shiny peaks form (see tip 2 below).

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Blender

Whisk

Bowl

Line 2 baking sheets with baking parchment. Mound meringue in 8 equal portions (a scant 1/2 cup for each) on sheets, spacing at least 3 in. apart. Shape each into a 4-in. bowl-shaped round (follow tip 3 below).

Equipment you will use

Baking Sheet

Bowl

Bake meringues until they sound hollow when tapped and feel firm to the touch, about 1 1/2 hours; switch sheet positions halfway through baking. Turn heat off and leave meringues in closed oven until completely cool, 2 to 2 1/2 hours longer.

Equipment you will use

Oven

Remove from sheets.

Set meringues on plates and fill as you like.

Make ahead: Up to 1 day; cool completely, then wrap airtight and store at room temperature.

Ingredients you will need

Wrap

A whisk attachment introduces air evenly into whites and creates small bubbles, which are both stronger and more flexible than larger ones. Make sure the bowl and beaters are clean; any fat can interfere with the formation of the foam.

Equipment you will use

Whisk

Bowl

Beating the whites with an acid, like cream of tartar or vinegar, helps coagulate the egg-white protein. You want stiff, shiny peaks. The mixture should feel smooth when you rub it between your fingers.

Ingredients you will need

Cream Of Tartar

Vinegar