Stored Heat Meringue
|Cream of tartar||1⁄2 Teaspoon|
|Granulated sugar||10 Ounce|
|Lemon juice||1 Teaspoon|
Beat egg-whites until foamy, add cream of tartar and salt; beat until stiff.
Gradually add sugar, a tablespoon at a time, beating well until all sugar is dissolved.
Continue beating until all sugar is added and mixture is thick and glossy.
Stir in lemon juice and vanilla.
Spread or pipe mixture on to prepared trays, making two 8 in. rounds, or 15 small individual shells.
Baking Large round; place in very hot oven, Mark 8, 450°F., close door, turn off heat, leave in oven overnight.
Small meringue shells; preheat oven to hot, Mark 7, 425°F., put in meringues.
Turn off heat, leave in oven overnight