MERINGUE SANDWICHES

Meringue Sandwiches image

Provided by Food Network Kitchen

Categories dessert

Time 5h25m

Yield 35 sandwiches

Number Of Ingredients 5

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4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 1/4 cups confectioners' sugar
Seedless jam or lemon curd, for spreading

Steps:

Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
Transfer the meringue to a pastry bag fitted with a large flat or star tip. Pipe about seventy 1-inch disks on the baking sheets, leaving space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week. Just before serving, sandwich with seedless jam or lemon curd.