How do you make baked meringue The crunchy type?

Ingredients:

- 4 egg whites

- 1/2 cup (100g) superfine sugar

- 1/4 teaspoon cream of tartar

Instructions:

1. Preheat the oven to 200°C (400°F).

2. Line a baking sheet with parchment paper.

3. In a clean, grease-free bowl, beat the egg whites until soft peaks form.

4. Add the cream of tartar and continue to beat until the egg whites are stiff and glossy.

5. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites.

6. Beat until the meringue is stiff and glossy, and holds its shape when you lift the beaters out of the bowl.

7. Drop the meringue onto the prepared baking sheet, forming small nests or swirls.

8. Bake the meringue in the preheated oven for 10-15 minutes or until golden brown and crisp.

9. Turn off the oven and leave the meringue in the oven for another 15 minutes to cool completely. The residual heat from the oven helps the meringue become crispy.

10. Once cool, remove the meringue from the oven and store in an airtight container.

Tips for making crunchy baked meringue:

- Make sure the egg whites are fresh and at room temperature.

- Beat the egg whites until they are stiff and glossy. This will help the meringue to hold its shape and become crisp.

- Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. This will help to prevent the meringue from becoming grainy.

- Bake the meringue at a high temperature for a short amount of time. This will help the meringue to rise quickly and become crisp.

- Turn off the oven and leave the meringue in the oven for another 15 minutes to cool completely. This will help the meringue become even crispier.