Meringue Cookies Recipe

3 large egg whites (3 ounces or 90 grams)

1/4 teaspoon cream of tartar

3/4 cup (150 grams) superfine or caster sugar (or process granulated sugar 30-60 seconds in a food processor)

1/4 teaspoon pure vanilla extract



Source: http://www.joyofbaking.com/MeringueCookies.html#ixzz2XWffmQmc


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3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup Splenda granular (I used a little less than 2/3)
1 tablespoon unsweetened cocoa powder
1 handful of crushed almonds (optional) or 1 pecans (optional)

Details: http://www.food.com/recipe/south-beach-diet-friendly-chocolate-meringue-cookies-353514?oc=linkback


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3 egg whites
1-1/2 teaspoons clear vanilla extract
1/4 teaspoon cream of tartar
Dash salt
3/4 cup sugar

Details: http://www.tasteofhome.com/recipes/vanilla-meringue-cookies

French vs. Italian vs. Swiss Meringue

I've been reading a cookbook that I just bought and I came accross a page where they give a brief explanation on the three types of meringue. Not making meringue often, I always wonder how they are different from one another. Maybe these can help: