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|Vegetable oil spray||1|
|Egg whites||4 Large|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|White vinegar||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 854 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.7%
Saturated Fat 0.23 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 194.3 mg8.1%
Total Carbohydrates 202 g67.3%
Dietary Fiber 0 g0%
Sugars 201 g
Protein 13 g25.3%
Vitamin A Vitamin C
Calcium 1% Iron 0.77%
*Based on a 2000 Calorie diet
Line two large baking sheets with wax paper, then spray lightly with vegetable oil spray.
In a large bowl, beat egg whites and cream of tartar with an electric beater until stiff peaks form.
Add sugar, 2 tablespoons at a time, beating well after each addition.
To test if sugar is completely dissolved, rub meringue mixture between fingers; if grainy, continue beating.
Add vinegar and vanilla; beat well to blend.
Drop mixture by heaping tablespoonfuls about 2 inches apart on prepared baking sheets.
Spread each spoonful into a 2 1/2-inch circle, pushing the mixture against the edges to resemble a nest.
Bake 45 minutes.
Reduce heat to 250° F.
and bake about 15 minutes more, until each meringue is firm and crisp, but not brown.
Remove from wax paper while warm, and allow to cool on a rack.
Store in an airtight container.