Recipe - Meringues

4 lg Egg whites
1 pn Salt
1 pn Cream of tartar
Three fourths cup Confectioners' sugar; sifted

Slowly beat egg whites until bubbly, add salt and continue beating until
foamy. Add cream tartar and beat at high speed, adding sugar gradually.
Butter a sheet of waxed paper and place on cook ie sheet. Drop meringue by
teaspoon, spacing to allow for spreading. Turn oven to the lowest possible
temperature, about 170 degrees. Place cookie sheet in the center of oven.
To prevent the meringues from overcooking, slide an empty cookie sheet
under the filled one. Bake for 1 hour and 30 minutes. Remove from paper
immediately and cool on rack. Store in a covered tin. They keep very well.

From the recipes of Yvonne Boulleray Courtesy of Barb Day

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini