Meringue

Ingredients

• 2 large Egg Whites (For Meringue I)
• 2 tablespoons Powdered Sugar (For Meringue I)
• 0.5 tablespoon Lemon Juice (For Meringue I, or substitute vanilla)
• 0.25 teaspoon Vanilla Extract (For Meringue I, substitute for lemon juice)
• 3 large Egg Whites (For Meringue II)
• 7.5 tablespoons Powdered Sugar (For Meringue II)
• 0.5 teaspoon Lemon Extract (For Meringue II, or substitute vanilla)
• 0.33 teaspoon Vanilla Extract (For Meringue II, substitute for lemon extract)

Instructions

1. 1In a clean, dry bowl, beat the egg whites until stiff peaks form. This may take 5-7 minutes with an electric mixer.
2. 2Gradually add the powdered sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until the meringue is glossy and holds stiff peaks. Stir in the lemon juice or vanilla extract.
3. 3In a clean, dry bowl, beat the egg whites until stiff peaks form. This may take 5-7 minutes with an electric mixer.
4. 4Gradually add 4 tablespoons of the powdered sugar, one tablespoon at a time, while continuing to beat the egg whites vigorously until the meringue is glossy and holds stiff peaks. Gently fold in the remaining powdered sugar. Stir in the lemon extract or vanilla extract.
5. 5If desired, bake the meringue at 200°F (93°C) for 1 hour, or until dry and crisp. Alternatively, use the meringue as a topping for pies and broil briefly until lightly browned.