Meringues

For every 4 egg whites, use 1 cup or 1/2 lb. sugar (8 oz.), ie 1/4 cup sugar per egg.  It is necessary to weigh the sugar as different sugars have different weight and volume.  The eggs should be at room temperature, at least 70 degrees.    

Separate the eggs.  Save the yolks for another use.  Whip the whites until foamy, then add sugar and 1/4 teaspoon cream of tartar or lemon juice or vinegar. This helps the meringue remain stiff.  Whip the whites until they form stiff peaks.  Preheat oven to 475 degrees.  Line a baking sheet with parchment paper.  Using a spoon and spatula or a pastry bag, shape meringue into kisses or nests or a larger ring.    Place pan in oven, and turn the oven off.  Forget it for 8 hours or overnight.  Don’t peek.  Fill ring or nests with ice cream, pudding or fruit when ready to serve.  They can be stored in an airtight container for several days if necessary.