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Recipe Summary

prep:
12 mins
cook:
7 mins
Yield:
10 cups
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Ingredients

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Directions

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  • In a stand mixer, beat together the egg whites, cream of tartar and salt on high speed until soft peaks form.

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  • Meanwhile, boil together sugar and water in saucepan until it reaches thread stage (about 230 degrees F to 234 degrees F on candy thermometer), about 7 minutes.

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  • While beating egg whites at medium speed, slowly dribble in hot syrup. Increase speed to medium-high and continue beating 5 minutes, until meringue is cool and forms shiny, firm-soft peaks that hold their shape. Makes about 10 cups.

Nutrition Facts

246 calories; total fatg; saturated fatg; cholesterolmg; sodium 59mg; carbohydrates 60g; fiberg; protein 3g.

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