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Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 23, 2015.

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    4 egg whites

    2 1/4 cups (280g) icing sugar

    Preheat the oven to 95 degrees C (200 degrees F).

    Butter and flour a baking tin.

    In a glass or metal bowl, whip egg whites until foamy using an electric mixer.

    Sprinkle in sugar a little at a time, while continuing to whip at medium speed.
    When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag.

    Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.

    Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way.

    Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan.

    Allow cookies to cool completely before storing in an airtight container at room temperature.

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