Ingredients
- 3 egg whites
- 175 g Sukrin
- 1 tbsp starch
- 1 tbsp vinegar
- some edible color of your choice (optional)
Servings: meringues
Instructions
- Preheat oven to 130°C and prepare a baking tray with some parchment paper.
- Take a deep bowl and add the egg whites.
- Take your hand mixer and start to work on the egg whites. Slowly put the sugar in and mix till the egg whites are stiff.
- Now add the starch, color and vinegar and mix in the meringue dough.
- Take an icing bag, put the dough in and make hearts. Or any other form you like.
- Now put the baking tray into the oven and wait until ready. From time to time have a look as they don't have to get dark on the top.
- Move from the oven and let them cool out.
Recipe Notes
Don't get worry when you get the meringues out of the oven. They are still soft and feel like all but done. Let them cool out just 10 minutes. They will be perfect!
I let them out for about 2 days (then they were finished) without storing them in an airtight container and they were simply perfect.
They are super light and can break easily. Remove them very carefully from the parchment paper.
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