- 3 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon Saporito Sicilian White Balsamic Vinegar
- dash sea salt
- 2/3 cup sugar
Place egg whites in a small bowl. Let stand at room temperature 30 minutes.
Preheat oven to 250°. Add vanilla, white balsamic vinegar and sea salt to egg whites. Beat on medium speed until foamy.
Add sugar, gradually, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip and secure with rubber band. Transfer meringue to bag and pipe 1 1/4-inch-diameter cookies 2 inches apart onto parchment paper-lined baking sheets.
Bake 40-45 minutes or until firm to the touch. Turn off oven and do NOT open oven door. Leave in oven 1 hour.
Remove from oven and cool completely on baking sheets. Remove meringues from paper and store in an airtight container at room temperature. Yields about 5 dozen.
NOTE: While we enjoy finding ways to use healthier ingredients, we have not yet experimented with a lower-sugar or sugar substitute for this recipe.