| Level: | Intermediate |
| Total: | 5 hr 25 min |
| Prep: | 1 hr 25 min |
| Inactive: | 1 hr |
| Cook: | 3 hr |
| Yield: | 35 sandwiches |
| Level: | Intermediate |
| Total: | 5 hr 25 min |
| Prep: | 1 hr 25 min |
| Inactive: | 1 hr |
| Cook: | 3 hr |
| Yield: | 35 sandwiches |
Ingredients
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 1/4 cups confectioners’ sugar
- Seedless jam or lemon curd, for spreading
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners’ sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
- Transfer the meringue to a pastry bag fitted with a large flat or star tip. Pipe about seventy 1-inch disks on the baking sheets, leaving space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week. Just before serving, sandwich with seedless jam or lemon curd.
Reviews
Bake for 3 HOURS? Really??