Ingredients:
• 3 egg whites (use Jumbo or extra-large eggs)
• 4 tablespoons (60 ml) boiling water
• 2 tablespoons (30 ml) vinegar
• 2 cups (500 ml) castor sugar
Method:
- Preheat the oven to 90°C. Prepare the baking sheets by lining it with either foil or baking paper. (We use 3 baking sheets)
- Whip egg whites, boiling water and vinegar, preferably with an electric mixer, until foamy.
- Add sugar little by little, while continuing to whip at medium speed.
- Whip until the mixture becomes stiff and shines like satin.
- Pipe the meringue onto the prepared baking sheets, using a large star tip. For a more rustic look, also use a teaspoon to spoon blobs of the mixture onto the baking sheets.
- Place the meringues in the oven and dry them at a low temperature of around 90°C for at least 4 hours until the meringues are dry and can be removed from the baking sheets. Overnight in an even cooler oven works even better.
- Allow the meringues to cool completely before storing in an airtight container, at room temperature.
http://rainbowcooking.co.nz/recipes/meringues-skuimpies