- 2/3 cup of cane sugar
- 2 egg whites
- 1 pinch cream of tartar
- 2 tablespoons Bambu® instant
- 1 tablespoon finely ground hazelnut
In a large bowl, beat egg whites until frothy. Add cream of tartar and continue to beat until whites form peaks. Add sugar gradually, 15 mL (1 tablespoon) at a time, beating constantly until sugar is dissolved and whites hold stiff, glossy peaks.
Fold in Bambu® and hazelnuts. On a baking sheet lined with aluminum paper, spoon in or pipe in with a bag, egg size amounts of the mixture. Shape into nests with the back of a spoon. Leave enough space between each for meringue to “settle down”.
Bake at 250°F (120°C) for 1 hour. Turn off oven, open door and let sit until cooled down. Remove from cookie sheet and store in tin container at room temperature.
Do not freeze! Meringues do not keep well in a humid environment. When ready to serve, fill with fruit, ice cream and coulis...