Meringue desserts are not difficult to prepare, but require some special care. Buy high quality eggs when making meringues. Use only metal or glass bowls; be sure beaters and bowls are clean and free from fat.

Separate the eggs carefully while they are cold. Be sure the yolk does not get into the whites. Let egg whites stand at room temperature for about half an hour after separating. Whites will whip to greater volume if beaten when cold. Add 1/8 teaspoon of cream of tartar for each egg white.

Beat with rotary beater, whisk or electric mixer at high speed just until foamy. Then gradually add sugar, about 1 tablespoon at a time; beat slowly as you sprinkle in sugar. Make sure all of the egg/sugar mixture reaches the beaters. Continue to b eat at high speed until sugar is dissolved and whites stand in soft or stiff peaks, depending on recipe directions.

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