Ingredients
2 large egg whites, room temperature1/8 teaspoon cream of tartar1/2 cup sugar
Preparation
In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
On parchment-lined baking sheets, pipe meringue into a 3-in. log. Pipe two 1-in. balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 225° for 1-1/2 hours or until firm. Remove to wire racks. Store in an airtight container.
