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3 large egg whites, at room temperature (see Tip)
-
¼ teaspoon cream of tartar
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¾ cup sugar
-
½ teaspoon vanilla extract
Meringues
Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.
Nutrition Information
262
Calories
39g
Carbohydrates
8g
Protein
505mg
Potassium
6g
Fiber
10g
Sugar
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