Kefta Meatballs with Tomato and Egg

Meringues

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Instructions

Preheat the oven to 125ºC.

In a clean deep bowl, beat the Woodland free range egg whites and cream of tartar to a stiff foam.

Gradually beat in the sugar and continue to beat until the mixture is smooth and glossy and stands up in peaks. Beat in the vanilla.

Place in spoonfuls on a lightly greased oven tray.

Bake in the preheated oven for 1 hour – or until set and dry.

Remove from the baking tray and store in an air-tight container at room temperature, or in the freezer.

Serve with whipped cream.

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