6 egg whites
1 1/2 cups sugar
1/4 tsp salt
4 tsp corn starch or potato starch
2 tsp white or apple cider vinegar

Preheat oven to 400°F. Line two baking sheets with parchment paper.
In clean bowl of a stand mixer, use the whisk attachment to beat egg whites, starting on low speed. As the eggs become foamy, gradually increase to high speed.
Once egg whites form stiff peaks, gradually add the sugar until it has all been incorporated.
When the mixture is thick and glossy, add the salt, corn starch and vinegar. Beat for 1 minute.
Place meringue into a piping bag and pipe onto prepared baking sheet.
Lower oven to 200°F and bake for two hours.
Leave in the oven to dry out overnight.
Store in airtight container until ready to serve.

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