French Meringues
1 tablespoon white vinegar, to clean equipment
3 large free-range egg whites, room temperature
caster sugar double the weight of egg whites
1 pinch cream of tartar
1 pinch of salt
1/2 tsp vanilla extract
1 tablespoon white vinegar, to clean equipment
3 large free-range egg whites, room temperature
caster sugar double the weight of egg whites
1 pinch cream of tartar
1 pinch of salt
1/2 tsp vanilla extract
Wipe mixing bowl and whisk with vinegar.
Preheat oven to 225° and position a rack in the center or two racks in the upper and lower thirds of the oven. Line baking sheet(s) with parchment paper.
Beat egg whites and cream of tartar on medium-high until frothy and holding soft peaks.
Increase speed to high and add the sugar tablespoon at a time.
Beat until sugar granules dissolve and meringue forms stiff peaks. To test for stiff peaks, dip a spoon in the meringue and turn it. Peak should stay straight and not bend.
Rub between forefinger and thumb to test for granules. Keep mixing until completely smooth to the touch.
Add salt and vanilla. Whip to incorporate.
Pipe meringue into desired shapes on parchment lined baking sheet.
Bake for 60-90 minutes, rotating the pans from top to bottom and front to back halfway through the baking time. Turn the oven off and leave the meringue inside to cool completely.
As soon as the meringues are cool, put them in an airtight container to prevent them from softening. They keep for several weeks, so long as they stored in an airtight container.

Optional: fold chopped nuts, dried coconut, or bits of chocolate into meringue before piping and baking.