3 egg whites

3/4 cup (180 ml) sugar

1/4 teaspoon (1 ml) cream of tartar

With the rack in the middle position, preheat the oven to 100 °C (200 °F). Line a baking sheet with parchment paper or a silicone mat.

In a bowl, combine the egg whites, sugar, and cream of tartar with a whisk.

Place the bowl over a saucepan of simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water to avoid overcooking the egg whites. Heat the meringue, beating constantly with a whisk, until the sugar has just dissolved.

Remove the bowl from the double boiler and beat the mixture with an electric mixer until stiff peaks form.

With a pastry bag fitted with a plain tip or with two spoons, shape small meringues directly on the baking sheet, with about 30 ml (2 tablespoons) for each.

Bake for 2 to 3 hours or until they peel easily off the parchment paper. Turn off the oven and let them dry for about two hours, leaving the oven door slightly ajar, using a wooden spoon. The meringues should be crisp and brittle.

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