Serves: enough to cover 8 (3.5-inch) tartlets
  • 3 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 6 tablespoons granulated sugar
  1. In a deep medium bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt, and then add sugar, 1 tablespoon at a time, beating at high speed until meringue is thickened and has formed stiff peaks. Use immediately.
Recipe by TeaTime Magazine at