Instructions

1. Preheat the oven to 120°C
2. Make sure the egg whites are at room temperature and then on slow speed on your electric mixer, start mixing until the egg whites appear bubbly.
3. Increase the speed of the mixer to medium and continue beating until soft peaks form.
4. Add the vinegar.
5. Now start to add the sugar slowly, 1 tablespoon at a time, mixing after each addition to incorporate it into the mixture. This process can take 10-15 minutes. The main thing here is to add the sugar slowly and stop mixing once you have mixture that can hold its shape ie. stiff peaks.
6. Mix in the salt and vanilla essence until combined.
7. Pipe the meringues or place in spoonfuls on a wax-lined baking tray
8. Bake at 120°C for 50 minutes for small meringues (add on 30 minutes if you want an extra crispy meringue) or 60 minutes for the larger “Rustic” looking meringues (add on 30 minutes if you want an extra crispy/hard meringue)