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American 20 Mins Prep · 90 Mins Cook

1. Preheat the oven to 225°C, gas mark 7. Line 2 baking sheets with baking paper.
2. In a small bowl, beat the egg whites and cream of tartar on a medium speed until soft peaks form. Gradually add the sugar 1 tablespoon at a time, beating on high until stiff peaks form.
3. Place the mixture in a piping bag with a plain nozzle or heavy-duty resealable plastic bag with a small hole cut in the corner.
4. Pipe the meringue into a 3-inch log. Pipe two 1-inch balls on opposite sides of each end of the log. Repeat with the remaining meringue.
5. Bake on the lined baking sheets for 1½ hours or until firm.
6. Remove from the oven and allow to cool on a wire rack. Store in an airtight container.

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