array(2) { [0]=> object(stdClass)#81 (8) { ["id"]=> string(4) "1942" ["recipe_id"]=> string(3) "355" ["lang_id"]=> string(1) "1" ["action"]=> string(583) "In a large glass or metal mixing bowl, beat egg whites until frothy. Sprinkle with cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Pipe meringue through pastry bag fitted with a large star tip or drop from a teaspoon onto baking sheets lined with ungreased aluminum foil or parchment paper; top with sprinkles or crushed candy canes. Bake at 250°F (120°C) for 45 minutes or until lightly coloured. Turn off heat; leave meringues in the oven with the door slightly open for at least 1 hour or until cool. Remove from baking sheets. " ["order"]=> string(1) "0" ["step_id"]=> string(4) "1942" ["image_thread_id"]=> string(3) "168" ["image_id"]=> NULL } [1]=> object(stdClass)#80 (8) { ["id"]=> string(4) "1944" ["recipe_id"]=> string(3) "355" ["lang_id"]=> string(1) "1" ["action"]=> string(34) "Makes about 4-1/2 dozen meringues." ["order"]=> string(1) "0" ["step_id"]=> string(4) "1944" ["image_thread_id"]=> string(3) "168" ["image_id"]=> NULL } }