Birthday Meringues

Birthday Meringues

3 large egg whites (or 4 small egg whites). Room temperature

3/4 cup organic cane sugar (the finer the better) wholesome regenerative organic cane sugar

Optional 1 tsp of lake vanilla

Pinch of Jacobsen sea salt

Half a lemon and rub bowl and whisk down first

1 tsp of lemon juice.

Makes about 24 meringues.

Optional add ins: freeze dried raspberry’s or blueberries - just crush first into a powder.

Whip egg whites on low (level 2) for a couple minutes until all bubbly and frothy. Then can add in 1 tsp of lemon juice to help stabilize the meringue. Then turn to level 4 until white peaks (~5-7 min). When at level 4, add in one tbsp of sugar at a time, slowly, every 10-15 seconds. Add pinch of salt once all sugar added in. Once the peaks are formed and it looks like marshmallows, then can add ins a tsp of vanilla or freeze dried fruit powder if desired. Can mix for 10-15 seconds. Then take 2 spoons and make meringues on unbleached parchment paper. Bake for an hour at 215-225 degrees.