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.

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