- 3 large egg whites
- 2 ½ tablespoons granulated sugar
- Pinch cream of tarter
- 1 tablespoon cornstarch , sifted
Heat the oven to 300 F. Line a sheet pan with parchment paper.
In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, 2 minutes.
Continue to mix and sprinkle in the sugar ½ tablespoon at a time.
Add a pinch of cream of tartar. Increase the speed to high and beat until bubbles begin to form.
Add the cornstarch. Beat on high for 4 to 6 minutes, until stiff peaks form.
Using a rubber spatula, scrap the meringue onto the prepared sheet pan. Use an offset spatula to shape the meringue into a smooth dome.
Bake for 20 to 25 minutes, until light golden brown. Enjoy immediately.
Recipe source: i am a food blog