These bite-size treats are fantastic on their own, but for an extra-special finish, you can dip them in chocolate or use them to sandwich your favourite fillings—think dulce de leche, jam, curd or chocolate hazelnut spread.
- Prep time 30 minutes
- Total time 3 hours & 30 minutes
In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tbsp at a time, until stiff glossy peaks form.
Using pastry bag fitted with 3/4-inch star tip, pipe meringue into 1-inch mounds on parchment paper–lined rimless baking sheets.
Bake in top and bottom thirds of 200°F oven, switching and rotating pans halfway through, until dry, about 2 hours. Let cool in oven for 30 minutes. Remove from oven; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 week.)
Makes about 60 pieces.
Nutritional facts Per piece: about
- Fibre 0 g
- Sodium 3 mg
- Sugars 3 g
- Calories 14
- Total fat 0 g
- Potassium 4 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 3 g