Meringue Boats

I think its obvious but unless you just dislike meringues then you will probobly enjoy these. Now, I tried to give my meringues the best chance to not be sticky but it was raining and where I live it is an already humid climate so they still had a tacky feel to the outside. Feel free to skip making them into shells and make cookies instead, you can even add vanilla extract or any other flavoring to your liking.

Meringue Boats (or cookies)

8 egg whites, room temp
1/4 tsp cream of tartar
1 1/4 c sugar

Preheat your oven to 200F. Line two sheet pans with parchment paper and set them aside. In the bowl of a stand mixer or a large bowl with a hand, mixer add your egg whites and cream of tartar. Whip on medium speed until frothy then slowly add in the sugar 1-2 tablespoons at a time. Once all of the sugar is added turn your mixer up to medium-high and whip until it reaches stiff peaks. Spoon large dollops onto your baking sheet and use a spoon to make a well in the center of your mounds. If you want to make cookies, spoon a tablespoon or so of the mixture out at a time. Place your trays in the oven and bake at 200F for 2 hours then turn the oven off and leave them to cool inside for 3 hours or overnight. This helps prevent stickiness. Also, be sure to not open the oven very much during the process.

Fill with whipped cream and top with fruit. This is the berry sauce I used I subbed the frozen raspberries for frozen mixed berries.

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