Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Vanilla Meringues contributed by, Hugh from the Seven Hills School in Cincinnati, Ohio, USA

Vanilla Meringues
by Hugh

Vanilla Meringues

4 egg whites at room temp

1cup of superfine sugar

seeds scraped from 1/2 vanilla bean or 1 teaspoon vanilla extract

1 teaspoon white vinegar

2 teaspoon cornstarch

pinch of salt

1.Heat the oven to 300˚ F. use an electric mixer or whisk to beat the egg whites until foamy . Gradually add the sugar , vanilla ,vinegar,cornstarch and salt and beat until it makes stiff peaks.

2. Line a baking sheet with parchment or wax paper. use a pastry , a zipper with a corner out, a spoon or wet hands form a small mounds of the meringue mixture, each a couple tablespoons ( larger if you like ) you can space them quite closely since they wont rise.

3.Bake until hard and lightly browned,40 to 45 mins . Remove the baking sheet and cool on a rack for at least 30 mins before eating . These keep well in an airtight container for up to 3 days

posted by SSnyder in French Recipes,Recipes and have No Comments

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