Vanilla Meringues

There are times when you must satisfy those midnight sugar cravings with something sweet but not as heavy as cake or ice-cream. These light-as-air meringues are the perfect choice...although though so yummy, why restrict them only at night? Traditionally French in origin, they possess none of the heavy, artery-clogging buttery excess usually associated with French food. The airy texture of meringues pairs well with a richer filling, but they are delicious eaten by themselves as a light snack or dessert as well.

Ingredients:-

• 3 Egg whites  
• 180 gm castor sugar
• 1 tsp vanilla essence  
• A pinch of salt
• A piping bag (if available) or even a spoon will do

Method:-

Preheat oven to 80 degree C. In a clean bowl whisk egg whites with salt till soft peaks form. Slowly add sugar & vanilla & continue whisking until you reach a glossy, firm peak. You can  use an electric whisk to expedite. Then take a piping bag or a spoon & pipe meringue onto a baking sheet. Meringues do not expand so don't put very far away. Bake for 1 hour until they have a glossy hard exterior but are soft and chewy inside. Turn oven off & let meringues sit in oven for 45 minutes. Store in an air tight jar. Will keep for 3 - 4 days

Mommy’s Tip: You can play with flavors, add cocoa to the batter to make chocolate kisses. For ripple effect, dip a skewer in edible food colour & swirl through meringue before baking. You can make raspberry, lemon, peach, coconut cream & sandwich between 2 meringues before serving –sky is the limit...do try them out & let us know.