Beat the egg whites in a large mixing bowl with electric mixer at high speed for 5 minutes or until stiff, but not dry. Sprinkle 1/4 cup sugar over the whites and beat for 3 minutes longer. Sprinkle the remaining sugar 1 tablespoon at a time, over the white mixture and fold in gently but thoroughly using a rubber spatula. Drop by heaping table spoonfuls, 2 inches apart, onto oiled brown paper over cookie sheets. Bake in preheated 250-degree oven for 55 minutes. Take from oven and immediately remove from paper onto cooling rack VARIATIONS: CHOCOLATE MERINGUES: Combine 1 1/2 tablespoons cocoa with the sugar and beat into egg whites as directed Bake for 1 hour. CHOCOLATE CHIP MERINGUES: Fold in 1/2 cup chocolate chips into Basic Meringue just before dropping onto prepared cookie sheets.
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|Serving Size: 1 Serving (1214g)|
|Recipe Makes: 1|
|Calories from Fat: 15 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1643.4mg||57 %|
|Potassium 1618.2mg||43 %|
|Total Carbohydrate 231.2g||68 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 231.2g|
|Protein 107.9g||154 %|
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Calories per serving: 1342
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