Meringue Shells for Lemon Schaum Tortes
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
Beat egg whites until frothy.
Add cream of tartar and continue beating until stiff enough to hold a point.
Beat sugar in gradually, continuing beating until mixture is stiff and glossy and sugar is well blended.
Use this meringue to make 8 individual meringue shells; drop meringue for each on heavy brown paper on baking sheet.
Shape into shells with back of spoon.
Heat oven to 275° (very slow).
Bake 60 min.
Turn off oven and leave in until cool.