Preheat oven to 225°F. Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.
Drop tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.
Bake 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.
Store cooled meringues in tightly covered container at room temperature.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings, 2 meringues each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.