Just the egg whites
Egg whites + cream of tartar and salt
After adding sugar and vanilla extract. Stiff peaks anywhere? No, I guess not really.
Here are the meringues as I scooped them onto the parchment paper.
And here they are coming out of the oven, 2 hours later!
And, finally, after dipping in chocolate and sprinkling with chopped walnuts (I couldn't find hazelnuts). They aren't quite as spherical as in the magazine, but they're still delicious!
I also tried this recipe for Vanilla-Almond Steamer. The steamer was good, but a little too sweet for me. As the recipe states, it can also be paired with brandy or gold rum.
Yum! Much more successful than my french macarons. :) You can see your stiff peaks form when you lift up the beaters - in the beginning of mixing, your batter will be runny of course. When you lift the beaters after a couple of minutes as the batter thickens, you'll "stiff peaks" forming off of the beater. You want to make sure you hit this point so everything shapes and bakes correctly, which it looks like yours did!
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