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How to Make Meringue and Form into Cups

In a clean, dry metal or glass bowl with clean, dry beaters, beat egg whites, cream of tartar, vanilla and salt (as dictated in the recipe) on medium speed until foamy.

Add sugar, 1 tablespoon as a time, beating at high speed after each addition until sugar is completely dissolved. Continue beating until stiff, glossy peaks form. To test for stiff peaks, life the beater; the peaks of egg whites in the bowl should stand straight up. Also, if you tilt the bowl, the whites should not slide.

For meringue cups, line a baking sheet with parchment paper. Drop meringue onto mounds on the paper. Using the back of a spoon, make a well in the center of each mound to form a 3-in. cup.

Bake as the recipe directs. After drying in the oven, remove meringues to a baking sheet to cool completely. Once cooled, store in an airtight container at room temperature up to 2 days.

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