Meringues

I thought something sweet and beautiful would be fitting for today. The vinegar/lemon juice is there to help stiffen the batter and make the bubbles of air much smaller and finer. It's important to use as clear and tasteless a vinegar as possible so as not to discolor or ruin the flavor the meringues.

3 large egg whites
5 drops of vinegar or fresh lemon juice
1 1/2dl sugar

Set the oven to 100ºC.

Whip the egg whites into a white foam.

Add the vinegar and whip it some more until the bubbles in it have become much finer.

Whip in the sugar a little at a time and keep whisking until the batter is stiff and keeps it's shape.

Click or spritz out meringues the size of golf balls on to baking paper on a baking sheet.

Bake them for 1-1 1/2 hours, until they feel light and are easily loosened from the baking paper.

Let them cool off on a oven grate.

Eat them as is or have them with ice-cream, strawberries and chocolate sauce.


Enjoy!