There's nothing like an airy meringue! When it touches your tongue, the sugar dissolves and tastes so sweet!
Beat egg whites, pinch of salt, sugar and vanilla. Add colors if desired.
Pipe onto a parchment lined cookie sheet.
Bake at 225 degrees for about an hour or until outer shell is dry.
Leave oven door open and let cool on racks.
Arrange on a platter.
Store remaining meringues in an air tight container.
4 egg whites (at room temperature)
pinch of salt
1 cup sugar
1 tsp vanilla
2. Add vanilla (or any other extract) and continue beating until stiff peaks form, but do not overbeat.
3. Add food coloring (if desired).
4. Add chocolate chips and mix by hand (optional).
5. This recipe suggests using a teaspoon to spoon onto parchment lined baking sheet, however, I like to use a disposable piping bag with or without a tip. This time I used Wilton star tip #1M and followed the technique demonstrated in the link above.
6. Preheat oven and bake at 225 degrees until outside is dry but inside is still chewy (about an hour). Do not remove from the oven at once, but turn off heat and open door and leave them in the oven for 5-10 minutes. Remove from oven and cool away from drafts.
7. Store in tightly covered container, e.g. cookie tin.
Yield: About 60 piped meringes.