- 363 grams egg whites
- 6 grams vanilla extract
- 182 grams granulated sugar
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 182 grams granulated sugar
- 136 grams cake flour
Directions
- Combine egg whites and vanilla. Whip on medium speed until frothy.
- Combine the first sugar, cream of tartar and salt. Add gradually to the egg whites and beat on medium speed until a soft/medium peak whip.
- Sift second sugar and flour together. Carefully fold into the meringue.
- Portion into an ungreased 10" pan. Use a spatula to cut through batter and remove air bubbles.
- Bake at 375F for 40 minutes, or until done.
- When done, Turn pan immediately over on a sheet pan. Allow to cool before depanning.
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