Product Review

Ingredients:
Sugar, Dried Egg Whites (Egg Whites, Sunflower Lecithin), Cream of Tartar, Corn Starch, Vanilla (maltodextrin, modified corn starch, gum arabic)

Directions:
The ABC's in Making Meringue

A. Use a glass or metal bowl. Very clean and dry. No oil residue.

B. Basic recipe: 1/2 cup water and 1 cup of mix.

C. Whip with electric mixer for 9-12 minutes until there are stiff peaks. Scrape bowl as needed, do not overheat. Stop at stiff peaks.

For Meringue Cookies: (recipe makes 30 cookies, entire bag makes 45 cookies).

1. Follow ABC's of meringue above.
2. Pipe cookies out in pastry bag.
3. Bake in preheated 250 degree oven for 40-45 minutes or until firm.
4. Turn off oven (do not open oven door).
5. Leave inside oven to cool for 1 hour.

For Meringue on top of a pie:

1. Follow ABC's of meringue above.
2. Spread on top of pie crust.
3. Bake in preheated 350 degree oven for 9-11 minutes or until meringue is golden brown.

For Pavlova:

1. Follow ABC's of meringue above.
2. Bake in preheated 250 degree oven for 1.5 hrs
3. Turn off oven (do not open oven door) .
4. Leave inside oven to cool for 1 hour.