Cupid’s Wings

I find egg whites whipped, billowy and cloud-like, to be utterly satisfying.  They are a testament to the notion that desserts don’t have to be fussy to be extraordinary. Their only real requirement is a clean bowl and strong wrist.  On the ranch, eggs are readily available for a last minute fix.  This valentine’s day, I will use the yolks for a decadent frozen custard, and the whites for these ethereal wings.

Meringue
3 large egg whites at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla
pinch of salt
Make sure the beater and bowl are extremely clean and free of any oil or fats. Beat whites on low until foamy. Add salt and then kick up the speed to medium. Add cream of tartar. Begin to slowly add the sugar “raining” it into the egg whites. Continue to beat until soft peaks form, then add vanilla. Beat to stiff and firm peaks.
If you over-beat, you will see moisture starting to “weep” from the whites. If this happens, start over!