teaspoon cream of tartar
cup superfine sugar
White or light blue decorating sugar
- Place egg whites in a medium bowl. Let stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper or foil. Draw six 3-1/2-inch circles on each sheet of paper or foil. Set aside.
- Add cream of tartar and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks forms (tips curl). Gradually add the 1/2 cup superfine sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form ( tips stand straight) and sugar is nearly dissolved.
- Transfer meringue to a decorating bag fitted with a 3/8-inch round tip. Pipe snowflake shapes on top of circles on paper or foil. Sprinkle with the decorating sugar.
- Bake all of the meringues at the same time on separate oven racks for 10 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour. Lift meringues off paper or foil. Transfer to wire racks; cool completely. Makes 12 meringue snowflakes.