These meringues are crisp and light and should be pure white. You can cook them at a higher heat which will take less time but the meringues will then be a creamy beige colour.
3 size 7 Traditional Free Range egg whites
3/4 cup caster sugar
½ teaspoon vinegar
How to cook:
Preheat the oven to 60°C.
Whisk egg whites with an electric mixer until soft peaks form.
With the motor running, gradually add the sugar a spoonful at a time allowing for it to be well incorporated after each addition. Mix in total for 7-8 minutes.
Lastly, mix in vinegar.
Place large spoonfuls of mixture onto a baking paper lined tray.
Bake for 4 hours until meringues feel firm and hollow when tapped at the base.
Turn the oven off and allow to cool in the oven completely.
Store in an airtight container.
Makes 10 meringues.