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Meringues (P, TNT)
Source: A friend
Yield: 4

3 egg whites
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon vinegar

Beat egg whites on highest setting of electric mixer until foamy and white. Begin adding sugar 1 tablespoon at a time and beating for 1 minute after each addition. Adding sugar too fast will cause the meringue to fail. After all the sugar has been added add the vanilla and vinegar.

Line a baking sheet with parchment paper. Spoon or pipe meringue into desired shapes. Bake for 250°F for one hour. Allow to dry overnight in turned off oven for crispy meringues. Remove immediately for chewy meringues.

These can be shaped with a parchment bag and #21 icing tip into kiss sized cookies or dropped by rounded teaspoonfuls onto parchment paper. Do not use piping bag with chocolate chips or nuts. Dessert shells and pie shells can be shaped, baked and filled.

Flavor Variations:
Flavor Variations:

Lemon Meringues: Add finely grated rind of 1/2 lemon to the sugar. Leave out the vanilla and vinegar.

Chocolate 1: Gently fold in 1/4 cup sifted cocoa powder.

Chocolate 2: Gently fold in 3 tablespoons finely chopped chocolate or chocolate chips.

Chocolate 3: Gently fold 1 ounce of melted and cooled chocolate.

Nut Meringues: Gently fold in 1/4 cup nuts.

Poster's Notes:
This is from a friend of mine. I have made the first three flavor variations this year and have more in the oven right now.

Posted by Celia Greenberg

Nutritional Info Per Serving: N/A