In our house we like our meringues with a slightly chewy center. If you prefer stiff meringues, keep the recipe the same but bake for 90 minutes total.
- 2 egg whites at room temperature
- 1/2 c superfine* sugar
- 1/4 t vanilla essence
Preheat oven to 200F.
Line baking sheet with baking paper.
Beat egg whites with an electric mixer on high speed. After about 30 seconds, begin adding sugar, a teaspoonful at a time and continue to beat on high speed. Add vanilla after all sugar is added.
The meringue is ready when firm and pointy peaks form and the meringue stays in the bowl when turned upside down.
Spoon or pipe the meringues onto the baking sheet. Bake for 20 minutes for meringues with a chewy center.
If you don't have superfine sugar, put regular granular sugar in the food processor and process for about 1 minute. The sugar grains will be smaller and should dissolve quickly enough to prevent grainy meringues.