Basic Meringue Cookies

Meringues. The simplest and basic of cookies made from soft fluffy egg whites and sugar whipped together and baked on low heat until crunchy throughout or simply left with its centres gooey. Personally, this seemingly easy feat didn't seam all that of an easy feat when I whipped them up for the first time. This unfortunate demise didn't stop there and followed suit even after a couple tries. I kept  up the temperature , until recently otherwise. The key really is to just bake these babies at a considerably low temperature (about 80 to 90 degrees C), for an hour and half and let them cool completely in the oven. Scroll below for the recipe.

INGREDIENTS:

4 egg whites, at room temperature

Pinch of salt

1 cup (220g) caster sugar

1/2 teaspoon vanilla essence

PROCEDURE:

1. With an electric beater whisk the egg whites and salt together until stiff peaks.

2. Add the sugar a tablespoon at a time and continue to whisk until completely combined.

3. Add the vanilla essence and whisk for about 3 minutes.

4. Line your baking tray with butter paper.

5. Preheat oven at 90°C.

6. Bake for 1 hour and 30 minutes.

7. Let the meringues cool down completely in the oven.

8. You can store them for a week in a dry air tight container.