Meringue Sandwiches

Name: Meringue Sandwiches
Prep time: P0Y0M0DT1H25M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT5H25M0.000S
Yield: 35 sandwiches
Ingredients: 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

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Level: Intermediate
Total: 5 hr 25 min

Prep: 1 hr 25 min
Inactive: 1 hr
Cook: 3 hr

Yield: 35 sandwiches

Level: Intermediate
Total: 5 hr 25 min

Prep: 1 hr 25 min
Inactive: 1 hr
Cook: 3 hr

Yield: 35 sandwiches

Ingredients

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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

Directions

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.