I about died laughing when I read at Wikipedia that the word meringue in one area of France means "farts" -- ha ha -- because they are so light and airy!
You can also flavor with any non-oil based flavoring -- oil would ruin the peaks -- such as vanilla, almond, lemon, peppermint, etc. Just make sure it is an "extract" and not an oil.
- egg whites (no yellow at all)
- 1 1/4 c
- 1 Tbsp
- baking powder
- 1/4 tsp
- vanilla extract
Mom's recipe also says you can do this in a 300 degree oven for the same amount of time, too... but I don't know what that will do to them.