Meringue Cookies I

• 4 egg whites
• 1 cup (250 ml) superfine sugar, powdered sugar, or granulated sugar (ideally a mixture of 50% superfine and 50% powdered sugar)
• 2 teaspoons lemon juice
• ¼ teaspoon vanilla extract (optional)

Ingredients for 5 servings (345 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Whip whites of eggs until stiff and dry.

2. 2

   Add lemon juice.

3. 3

   Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test to make sure the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used).

4. 4

   Add vanilla.

5. 5

   Drop meringue by spoonfuls on unglazed paper.

6. 6

   Bake in a slow oven 80–90 minutes, depending on size. Use very low heat, as meringues should dry rather than bake and should be dry and only very slightly colored, when finished.

   OvenStovetop
7. 7

   Let cool before serving.