|Lemon juice||1 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Instant dissolving sugar||150 Milliliter (2/3 Cup)|
In small deep bowl, beat egg whites with lemon juice until foamy.
Add cream of tartar.
Gradually beat in sugar, about 1 tbsp (15 mL) at a time, beating well after each addition, until stiff shiny peaks form. (A small amount rubbed between fingers should not feel gritty â€” sugar should be dissolved.)
Pipe small 1-1/2 inch (4 cm) rings onto parchment paper or foil lined baking sheets, or drop batter by teaspoonfuls (5 mL).
Bake in 250Â°F (120Â°C) oven for 1-1/4 hours or until firm.
Turn off oven; leave meringues in oven for 1 hour longer. (Meringues can be layered between waxed paper in airtight container and stored for up to 2 weeks.)