It was a Friday night, we had some extra egg whites and I just got a new KitchenAid Stand Mixer for Christmas, so there was only one thing to do–make some meringues!
3 eggs whites
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon white vinegar
Preheat the oven to 200F and line a large cookie sheet with parchment paper. Start by whipping the egg whites until stiff peaks form (tip: the egg whites won’t fall out of the bowl if you turn them upside down). Slowly add the sugar, then vanilla and vinegar and continue to whip at an increased speed. When the meringue is smooth and glossy (no sugary grit when rubbed between your fingers), put in a piping bag and squeeze onto the parchment paper, about an inch apart. Bake 90 to 120 minutes or until meringues come off of parchment easily. Cool on wire rack and store in fridge (if you don’t eat all of them first…).