Type what you have

Ingredients

• ✓ cream of tartar
• confectioners' sugar
• egg white

Instructions

1. 1 Gather all ingredients.
2. 2 Sift together confectioners' sugar and cream of tartar in a large bowl.
3. 3 Beat in egg whites with an electric mixer until mixture is thick enough to hold its shape, about 5 minutes.

By Veronica

Ingredients

• ✓ cream of tartar
• egg white
• white sugar

Instructions

1. 1 Beat egg whites and cream of tartar in a large bowl with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form.

By Sara

Ingredients

• ✓ cream of tartar
• chickpea
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
2. 2 Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
3. 3 Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
4. 4 Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

By ritaturner

Ingredients

• ✓ cream of tartar
• white sugar
• egg white
• salt

Instructions

1. 1 Bring 2 cups of water to a simmer in a medium pot.
2. 2 Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
3. 3 Reduce the heat under the simmering water and place the stand mixer bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from the heat immediately.
4. 4 Place the bowl onto the stand mixer and attach the whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes; the mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
5. 5 Use meringue immediately.

By Zaya

Ingredients

• ✓ cream of tartar
• egg white
• granulated sugar
• confectioners sugar
• maple extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Ingredients

• ✓ cream of tartar
• egg white
• salt
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
2. 2 Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy.
3. 3 Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract.
4. 4 Spoon the meringue into a pastry bag fitted with a small tip.
5. 5 Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
6. 6 Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour.
7. 7 Gently and carefully remove cookies from aluminum to prevent broken bones.

By Sarah Christina Dirkse

Ingredients

• ✓ cream of tartar
• egg white
• salt
• white sugar
• peppermint candy cane

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil or parchment paper.
2. 2 In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. 3 Bake for 1 ½ hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

By KATHY

Ingredients

• ✓ cream of tartar
• sugar
• water
• egg white
• vanilla extract

Instructions

1. 1 Stir sugar, water, and cream of tartar together in a saucepan. Cook over medium-high heat until sugar is dissolved and syrup is bubbly.
2. 2 Beat egg whites and vanilla in a glass, metal, or ceramic bowl until foamy. Gradually add hot syrup mixture, continuing to beat until stiff peaks form, about 7 to 10 minutes.

By Vickie

Ingredients

• ✓ cream of tartar
• sugar
• egg white
• vanilla extract
• water

Instructions

1. 1 Stir sugar, egg white, vanilla, and cream of tartar together in the bowl of a stand mixer. Add boiling water and mix with the whisk attachment until stiff peaks form.

By Debi

Ingredients

• ✓ cream of tartar
• graham cracker
• brown sugar
• butter
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (170 degrees C).
2. 2 Place crackers to cover bottom of a 10x15-inch baking pan.
3. 3 Combine sugar, butter, and cream of tartar in a saucepan; heat to a boil. Add pecans; pour mixture over crackers.
4. 4 Bake in the preheated oven for 10 minutes. Cool in the pan about 3 minutes; remove from pan while still warm.

By EVANSDL

Ingredients

• ✓ cream of tartar
• vanilla ice cream
• egg white
• salt
• sugar
• white cake

Instructions

1. 1 Gather all ingredients.
2. 2 Line the bottom and sides of an 8-inch round mixing bowl with plastic wrap. Pack softened ice cream into the prepared bowl, then flatten the top and cover with more plastic wrap. Freeze until firm, 8 hours to overnight.
3. 3 Beat egg whites, sugar, cream of tartar, and salt in a mixing bowl until stiff peaks form.
4. 4 Line a baking sheet with parchment paper and place cake in the center. Remove ice cream from the freezer, discard plastic wrap, and turn ice cream out on top of cake.
5. 5 Quickly spread meringue over ice cream and cake, swirling in decorative patterns if desired. Freeze for 2 hours.
6. 6 Preheat the oven to 425 degrees F (220 degrees C).
7. 7 Bake cake on the lowest oven shelf until meringue is light brown, 8 to 10 minutes.
8. 8 Slice and enjoy!

By shirleyo

Ingredients

• ✓ cream of tartar
• egg yolk
• sweetened condensed milk
• key lime juice
• white sugar
• graham cracker crust

Instructions

1. 1 Beat egg yolks in a large bowl until very light and fluffy. Add sweetened condensed milk; beat until doubled in volume. Beat in lime juice; refrigerate yolk mixture until ready to use.
2. 2 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy; gradually add sugar and cream of tartar, continuing to beat until stiff peaks form.
3. 3 Gently fold egg whites into yolk mixture until well blended; pour into crust and freeze. Serve frozen.

By Allie

Ingredients

• ✓ cream of tartar
• egg white
• vanilla extract
• white sugar
• cocoa powder
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
2. 2 Beat egg whites, vanilla, and cream of tartar in a glass, metal, or ceramic bowl until soft peaks form. Slowly add sugar and continue to beat until stiff peaks form and mixture becomes glossy. Fold in cocoa powder and chocolate chips. Drop mixture by teaspoonfuls onto the prepared cookie sheet.
3. 3 Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool to room temperature.

By Madonna

Ingredients

• ✓ cream of tartar
• cake flour
• white sugar
• egg white
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Clean and fully dry a 10-inch tube pan.
2. 2 Sift together flour, and 3/4 cup sugar, set aside.
3. 3 Whip egg whites, along with vanilla, cream of tartar, and salt, in a large bowl to medium stiff peaks. Gradually add remaining 3/4 cup sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, 1/3 at a time. Do not overmix. Put the batter into the tube pan.
4. 4 Bake in the preheated oven until the cake springs back when touched, 40 to 45 minutes.
5. 5 Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

By Krissyp

Ingredients

• ✓ cream of tartar
• egg white
• vanilla extract
• almond extract
• cake flour
• white sugar
• salt

Instructions

1. 1 Beat egg whites until stiff peaks form. Mix in cream of tartar, vanilla extract, and almond extract.
2. 2 Sift together flour, sugar, and salt. Repeat five times.
3. 3 Gently fold flour mixture into beaten egg whites.
4. 4 Pour batter into an ungreased 10-inch tube pan.
5. 5 Place the pan in a cold oven. Turn the oven on and set it to 325 degrees F (165degrees C). Bake until cake is golden brown, about 1 hour.
6. 6 Invert the tube pan and let cake cool to room temperature before removing from the pan.
7. 7 Garnish with strawberries.

By Syd

Ingredients

• ✓ cream of tartar
• strawberry
• egg white
• sugar
• malted milk powder
• vanilla extract
• red gel food coloring

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Fit a large round pastry tip in a pastry bag. Set bag, tip side down, in a large, tall cup and fold edges over cup rim for easy filling.
2. 2 Pulverize freeze-dried strawberries in a food processor. Measure out 3 tablespoons strawberry powder. Use any leftovers for dusting the plate or another use.
3. 3 Whisk together egg whites and sugar in a bowl set over a pot of simmering water. Whisk until sugar has dissolved, about 4 minutes. Transfer to a large bowl. Add cream of tartar. Beat with an electric mixer at low speed until mixture starts to foam. Continue beating at high speed until glossy and stiff peaks form (tips stand straight). Fold in 3 tablespoons strawberry powder, milk powder, and vanilla.
4. 4 Paint stripes of red gel food coloring (if using) inside the pastry bag. Carefully fill pastry bag with meringue mixture. Dot corners of a baking sheet with meringue, then line with parchment paper. (The dots will keep the paper in place.)
5. 5 Pipe quarter-size meringue dollops on the baking sheet, pulling bag straight up and spacing about 1 inch apart.
6. 6 Bake in the preheated oven until meringues are firm and easily peel off the parchment, 60 to 75 minutes.

By Irvin Lin

Ingredients

• ✓ cream of tartar
• cooking spray
• egg white
• white sugar
• almond extract
• all-purpose flour
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray baking sheets with cooking spray.
3. 3 Whisk egg whites and cream of tartar together in a bowl until foamy.
4. 4 Gradually whisk sugar into egg white mixture until blended.
5. 5 Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.
6. 6 Fold coconut into egg white mixture until incorporated.
7. 7 Drop spoonfuls of batter onto prepared baking sheets.
8. 8 Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.

By Suzieim1

Ingredients

• ✓ cream of tartar
• pie pastry
• water
• white sugar
• cracker
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (225 degrees C).
2. 2 Roll out pastry, place bottom pastry into a pie pan, and set aside.
3. 3 Bring water to a boil in a large saucepan.
4. 4 Mix together sugar and cream of tartar in a small bowl. Add mixture to boiling water. Stir, then add crackers, one at a time. Boil for 3 minutes, but do not stir.
5. 5 Pour cracker mixture into the pastry-lined pie pan. Sprinkle crackers with cinnamon and dot with butter. Cover with top pastry. Seal edges and cut steam vents in the top.
6. 6 Bake in the preheated oven until crust is golden brown, about 30 minutes. You may need to cover the top pastry partway through baking to prevent burning.

By John Pile

Ingredients

• ✓ cream of tartar
• egg white
• vanilla extract
• white sugar
• pink food coloring
• blue food coloring
• purple food coloring
• edible rainbow glitter

Instructions

1. 1 Preheat the oven to 215 degrees F (102 degrees C). Cover 2 baking sheets with parchment paper.
2. 2 Beat egg whites, vanilla extract, and cream of tartar in a glass, metal, or ceramic bowl with an electric mixer on high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Test the mixture between 2 fingers to make sure all of the sugar has dissolved. If still gritty, continue to beat until smooth.
3. 3 Spoon egg white mixture into a piping bag. Drop in food coloring, spacing the 3 colors evenly apart and pushing them down the sides of the bag with a butter knife.
4. 4 Pipe mixture onto the prepared baking sheets into 1 1/2-inch 'poop'-shaped spirals. Space them close together, as the spirals will not expand. Add more color to the piping bag if meringues start to look too pale. Sprinkle edible glitter over meringues.
5. 5 Bake in the preheated oven until dry and set, about 2 hours.

By SwirlGirl

Ingredients

• ✓ cream of tartar
• pie crust
• sweetened condensed milk
• egg
• lemon juice
• lemon zest
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
2. 2 Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
3. 3 Bake in the preheated oven for 25 minutes.
4. 4 Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
5. 5 Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
6. 6 Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

By CollinW

Ingredients

• ✓ cream of tartar
• vanilla wafer
• egg
• white sugar
• cream cheese
• sour cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Wrap outside of an 8-inch springform pan with aluminum foil, then coat inside with cooking spray.
2. 2 Spread vanilla wafer crumbs over bottom and up sides of the prepared pan, pressing firmly to adhere.
3. 3 Beat egg yolks and sugar together in a large bowl. Stir in cream cheese, sour cream, and vanilla extract until smooth; set aside.
4. 4 Beat egg whites in a separate large glass or metal bowl with an electric mixer until foamy. Add cream of tartar; continue beating until stiff peaks form. Lift your beater or whisk straight up; egg whites should form a sharp peak that holds their shape.
5. 5 Fold 1/3 egg whites into cream cheese mixture using a rubber spatula or wire whisk. Gently run spatula through center, then around edges of mixture lifting the bottom up and over the center, repeating until fully incorporated. Add the remaining egg whites, folding just until blended. Transfer batter to the prepared pan.
6. 6 Line a roasting pan with a damp kitchen towel. Place springform pan on towel inside roasting pan; place roasting pan on oven rack. Fill roasting pan with boiling water until reaches halfway up sides of the springform pan.
7. 7 Bake in the preheated oven until edges nicely puffed and surface is firm except for a small spot in center that jiggles when gently shaken, about 50 minutes. Turn off oven; leave cheesecake in the oven for 1 hour. Cool cheesecake in the refrigerator 4 hours to overnight.

By LatinaCook

Ingredients

• ✓ cream of tartar
• cake flour
• egg white
• salt
• sugar
• vanilla extract
• almond extract
• maraschino cherry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Sift flour three times.
2. 2 Beat egg whites, cream of tartar, and salt in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract.
3. 3 Fold sifted flour into egg white mixture until no streaks remain. Pour 1/2 of the batter into a clean, dry 10-inch tube pan, and arrange 1/2 of the cherries overtop. Repeat once more.
4. 4 Bake in the preheated oven for 50 minutes. Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle; this will prevent the cake from sinking.

By Traci Poole

Ingredients

• ✓ cream of tartar
• shortening
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the shortening and white sugar. beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and cream of tartar; stir into the sugar mixture to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Jennifer

Ingredients

• ✓ cream of tartar
• all-purpose flour
• baking soda
• salt
• butter
• white sugar
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Sift flour, cream of tartar, baking soda, and salt together in a large bowl.
3. 3 Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.
4. 4 Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.
5. 5 Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.

By SandyG

Ingredients

• ✓ cream of tartar
• egg white
• salt
• white sugar
• cake flour
• egg yolk
• orange extract
• cake flour
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.
2. 2 In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in 1 cup sugar, while continuing to beat until stiff peaks form.
3. 3 In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.
4. 4 Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.
5. 5 Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.
6. 6 Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.

By Carol

Ingredients

• ✓ cream of tartar
• egg white
• sugar
• egg yolk
• white sugar
• lemon zest
• lemon juice
• heavy cream
• lemon zest

Instructions

1. 1 Preheat the oven to 250 degrees F ( 120 degrees C).
2. 2 Beat egg whites until stiff in a clean mixing bowl. Add cream of tartar; gradually add 1 cup sugar, beating until glossy.
3. 3 Transfer meringue into a well-greased 10-inch pie plate. Spread over bottom and sides of the plate, building up sides 1/2 inch above the edge of the plate.
4. 4 Bake in the preheated oven for 1 1/2 hours. Turn off the oven; leave meringue inside to cool slowly.
5. 5 Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in a double boiler. Cook, stirring constantly, over medium-low heat until thick.
6. 6 Pour into a bowl and cool thoroughly.
7. 7 Whip cold heavy cream in a mixing bowl until stiff. Place 1/2 of the whipped cream in cooled meringue shell. Cover with a layer of lemon filling and top with remaining whipped cream. (This top layer can be piped with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

By Anne-Marie

Ingredients

• ✓ cream of tartar
• pie crust
• rhubarb
• white sugar
• half and half
• egg
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Press pie crust into a 9-inch pie dish; spread rhubarb evenly over crust.
3. 3 Whisk 1 cup sugar, half-and-half, egg yolks, flour, and salt together in a bowl until smooth; pour over rhubarb.
4. 4 Bake in the preheated oven until crust is browned and filling is set, 50 to 60 minutes.
5. 5 Just before pie is finished baking, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar and cream of tartar, continuing to beat until meringue is glossy and stiff peaks form.
6. 6 Remove pie from the oven; spoon meringue over top, covering the entire filling. Make decorative swirls in meringue using a spoon or spatula.
7. 7 Return to the oven; bake until meringue is lightly browned, about 10 minutes. Cool for 10 to 15 minutes before serving.

By Marsha Mitchell Hiebert

Ingredients

• ✓ cream of tartar
• white sugar
• margarine
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Beat together sugar and margarine in a large bowl until light and fluffy. Add eggs one at time, mixing well after each addition. Stir in vanilla. Add flour, cream of tartar, baking soda, and salt gradually to egg mixture, stirring in by hand until incorporated. Cover and chill dough in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
3. 3 Roll dough out on a floured surface to 1/8- to 1/4-inch thickness and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
4. 4 Bake in the preheated oven until golden, 6 to 8 minutes.

By MISSMR94

Ingredients

• ✓ cream of tartar
• confectioners sugar
• butter
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda

Instructions

1. 1 Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
2. 2 Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
3. 3 Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.

By Shannon

Ingredients

• ✓ cream of tartar
• confectioners' sugar
• granulated sugar
• granulated sugar
• cornstarch
• egg white
• heavy cream
• vanilla extract
• raspberry

Instructions

1. 1 The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
2. 2 Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
3. 3 Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
4. 4 In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
5. 5 Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
6. 6 Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
7. 7 No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

By USA WEEKEND columnist Pam Anderson