There is something to the myth about making meringue on a sunny high pressure day. It just works better and doesn’t take as long. I double this recipe in my large Kitchen Aid mixer. I get better results if [...]]]> These are great for Christmas. But why only have them once a year? They are so easy.

There is something to the myth about making meringue on a sunny high pressure day. It just works better and doesn’t take as long. I double this recipe in my large Kitchen Aid mixer. I get better results if the bowl is more full.

3 egg whites at room temp

1/8 t salt

1/2 t cream of tarter

2 1/4 cups powdered sugar

1 t vanilla

Beat salt and egg whites until foamy. Beat in cream of tarter. Slowly add the powdered sugar and beat until very stiff. Fold in vanilla. Drop by teaspoonfuls onto a greased cookie sheet (I use butter). You can also line a cookie sheet with parchment paper and/or spray lightly with Pam. Bake at 375° for 15 to 20 minutes. Makes about 5 dozen.

These are also good with 2 cups of chopped nuts folded in.

Crumble these on top of Elegant Lemon French Toast for Lemon Meringue French Toast.