Renowned video blogger for https:// tigerchef.com/ and chef extraordinaire Danny Dangoor teaches how to make French Murangue. Ingredients needed are egg whites, sugar, and cream of tartar.

Meringue is perfect as a topping for cakes, pies, or simply baked by itself! To prepare, mix about 1/4 cup of sugar for every jumbo egg white. Whisk in a bowl (an electric whisk is the best choice), and add cream of tartar to help make your meringue fluff up and turn white. Whipping the meringue to a soft or medium peak is ideal for cakes. Whip the meringue until it has a firm peak and stop. This is ideal for most pies and baked meringue. Scoop the meringue into a pastry bag, being careful to reduce air bubbles.

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