Summer meringues

4–5 egg whites (about 150 g)
300 g Dansukker Granulated Sugar
1/2 tsp vinegar

Pre-heat the oven to 200 °C.

Line a baking tray (30x40 cm) with parchment paper, pour the sugar onto it and place in the oven for about 5 minutes.

Meanwhile whisk the egg whites into firm white peaks.

Take the sugar out of the oven and lower the heat to 100 °C.

Continue whisking the egg whites at high speed and add the hot sugar a little at a time.

Add the vinegar.

Now whisk at maximum speed for 5–10 minutes, or until the mixture is opaque and completely stiff.

Click or pipe out small meringues. Bake in the oven for 3 hours, then switch off the oven and leave the meringues in the residual heat for a few hours, until they are completely dry.

Add flavourings as desired, e.g.:
• 2 tbsp lemon zest, yellow food colouring.
• 50 g desiccated coconut, half added to the meringue mixture and half scattered over the top.
• 3 tbsp freeze-dried raspberries, red/pink food colouring.
• About 3 tbsp cocoa, 1 tbsp folded into the mixture and 2 tbsp scattered over the meringues.

Tip
Try making the meringues with Light Muscovado Sugar or Cane Sugar.