French Meringue - Tāhungahunga Wīwī

A super easy meringue made with just a few simple ingredients.

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Prep Time 10

Ingredients

French Meringue - Tāhungahunga Wīwī

2 kahu hēki (egg whites)
½ C huka one (caster sugar)
¼ tsp kirīmi tāta (cream of tartar)
1 tsp iho hūperei (vanilla)
He kini tote - a pinch of salt

Instructions

French Meringue - Tāhungahunga Wīwī

Whip the kahu hēki (egg whites) for one minute on medium speed until fluffy and then add the kirīmi tāta (cream of tartar). I prefer to make a meringue with a hand mixer, if you are using a stand mixer you may need to hold the bowl closer to the whisk.
When it reaches soft peaks, add the huka one (caster sugar) a little at a time as you continue to whip on medium speed. Continue to whip for 5 minutes.
After 5 minutes, add the iho hūperei (vanilla) and tote (salt) and whip for a minute longer or until it is thick, glossy and has reached stiff peaks stage.
The meringue is now ready to decorate the top of my key lime pie or any pie or cake you may want to decorate. If you want to decorate the top of your pie and use the rest for making meringue shards, check out this recipe.