|Keywords:||lemon, Vanilla, Egg, whites, Almond, meringues|
|Serves:||makes a dozen or more, depending on size|
|3||egg whites (no yellow at all)|
|1 1/4 c||sugar|
|1 Tbsp||baking powder|
|1/4 tsp||vanilla extract|
Pinched by HANK44, and 118 more.
- Grocery List
DirectionsPreheat oven 250 F, and line cookie sheet with parchment paperSet aside 1/3 of the sugar and thoroughly mix it with the baking powderBeat the egg whites until stiff peaks form (easiest with a stand mixer but hand mixer will do)Gradually, 1 Tbsp at a time, sprinkle the sugar in as you continue beatingContinue beating and now sprinkle the sugar / baking powder mixture -- again done gradually, one Tbsp at a timeLastly add the vanilla gently as you continue beatingWhen you put a small amount of the whipped eggs between your fingers and it no longer feels gritty from the sugar, you are done whipping.Using two spoons, place your mounds on the parchment paper about 1 1/2 inches apart. You can also pipe them if you have the tools.Bake on parchment paper in 250 F oven for 30 minutes or just until slightly browned (not much -- you don't really want them to be brown very much, they should be mostly white)
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.Serve, as is, or with a little fresh fruit.