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  • Makes 4 dozen.


  • 1/4 cup plus
  • 1/2 cup superfine sugar
  • 1 Tablespoon plus
  • 1 teaspoon cornstarch
  • 3 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract


In small bowl, mix 1/4 cup sugar with cornstarch and set aside. In medium bowl with electric mixer on high speed, beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup of sugar. Reduce mixer to medium speed and gradually add sugar and cornstarch mixture until well-incorporated. Add vanilla and almond extracts, increase speed to high, and beat until stiff and glossy peaks form, about 3 to 5 minutes. Fill pastry bag with mixture and pipe meringues onto large baking sheet lined with parchment paper. Space meringues about an inch apart or drop by teaspoonful if you aren’t using a pastry bag. Bake in preheated 225° oven until firm to the touch and crisp, approximately 1-1/2 hours. Cool meringues thoroughly and store in an airtight container.

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