Meringhe

Meringue Cookies are so light and airy, sweet and crisp that seem to just melt in your mouth. I love how the outsides of the meringues are nice and crisp, yet the insides remain wonderfully soft and puffy, almost like mini-Pavlovas. While I often eat these just as they are, they also make a very nice plated dessert that you can top with whipped cream, ice cream, sorbet, and/or fresh fruit. 


Ingredients:
3 large egg whites
3/4 cup of sugar
100 gr. icing sugar

Preheat the oven at 180°.
Whisk egg whites and in two or three times add sugar. Whisk until pale and snowy.
Once finished add icing sugar (2 or 3 times) and stir slowly. Mix until incorporated.
Bake for 1 1/2 or 1 3/4 hour. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.) Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight. The meringues can be covered and stored at room temperature for several days.
Note: you can also sprinkle meringues with cocoa powder and cinnamon before bake =D