CookinCarikiiA classic recipe for meringue cookies! These little meringues only use 5 pantry ingredients. They are gluten free. Serve with fresh fruit such as kiwis, or make a sauce using frozen strawberries. mango or blueberries.
Note: These do take patience and time. Good idea to make them the night before you to plan to serve them.
INGREDIENTS
DIRECTIONS
Preheat oven to 200F
Line a baking sheet with parchment paper
Make sure that the bowl and beater that you are using to beat your meringue is completely grease and moisture free. Any moisture can ruin your meringues.
Using a mixer, or if you need an arm workout, beat egg whites until stiff.
Gradually beat in sugar (reserve 1-2 T).
Beat in vanilla and vinegar.
Mix baking powder with remaining sugar and fold in with a metal spoon.
Make heaps on your baking sheet with two spoonfuls, swirl to make round shapes.
Leave a reasonable amount of space between the meringues. It should make about 20 cookies.
Bake for 40 mins.
Switch oven OFF and DON’T OPEN IT, allow the meringues to cool for a long time - preferably overnight.
Rescue mission: if you find they are too gooey the next day, put them back in 200F oven for 20 mins, then switch off for a few hours without opening oven.
Serve with whipped cream and fresh fruit