Meringue Circles

Tonight, I had some extra egg whites so I decided to whip up some meringues. I am planning to make a Chocolate Meringue Torte tomorrow using these circles by sandwiching a rich chocolate cream cheese filling between these three eight-inch round layers of meringue, but they must cool completely before assembly. The meringue shells should hold the filling beautifully. I was a little leery to make these meringues today, as the weather is a bit wet, but they turned out very well regardless!

MERINGUE
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup brown sugar, packed

Preheat oven to 275◦F. On a piece of parchment paper or lightly greased foil, outline three circles, each eight inches in diameter. In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form. Add brown sugar gradually, beating until very stiff. Spread the meringue evenly over the outlined circles, smoothing the tops. Bake for about 50 minutes, or until meringues are dry and fairly firm. Allow to cool before removing foil.

Paré, Jean. "Chocolate Meringue Torte." Recipe. Desserts, Edmonton Alberta: Company's Coming Publishing Limited, 1989. 94.