Individual Meringues

I think if my family had a favorite treat - this is it.  When I made noodles or pudding it called for egg yolks, so I would used the whites for meringues.  Here is my recipe.

Individual Meringues
Heat oven to 275 degrees.  Cover a baking sheet with brown paper or parchment.  Beat 3 egg whites and 1/4 teaspoon cream of tartar in a mixer bowl until foamy.  Stream in 3/4 cups granulated sugar (1 Tablespoon at a time if necessary - just so it is an even stream and dumped in all at once) and continue beating until whites are stiff and glossy.  Do Not Under Beat.  Drop meringues by 1/3 to 1/2 cupfuls onto the paper covered cookie sheet and shape as desired.  Bake 55 minutes.  Turn off oven.  Leave meringues in oven with the door closed until meringues are cooled (a minimum of 1 1/2 hours).  Serve with fruit and ice cream or eat them like a cookie - which is how our family likes them best.

Note: I usually make these in the evening and turn off the oven and let them cool over night.  BUT I have forgotten them in the morning so many times that when I turn the oven off - I stick a towel in the oven so it hangs out but the door is closed to remind me there is something in there.  Otherwise you have brown meringues and they are not quite as good.  Enjoy!