Ingredients
- 150 g (5,3 oz) powdered sugar
- 3 egg whites
- seeds from a vanilla pod
- pinch of salt
- 1 tsp of lemon juice (or 1 tsp regular vinegar)
Directions
- Beat the egg whites with the sugar, a pinch of salt, the seeds from a vanilla pod, and 1 tsp of lemon juice, until it forms a nice, firm foam with a glossy finish.
- With a piping bag, form drops in the desired shape.
- It’s best if you use baking paper over the baking trays.
- Make sure the drops have a distance of at least 3 cm – 1 inch between each other.
- Place little weights (heavy forks, knives, cutlery, etc.) in the corners of the baking tray to fixate the baking paper better.
- Bake the meringue droplets in the preheated oven (160°C – 320°F) for 2 hours and a half.
- An oven with a ventilation option will yield the best results, with very dry meringue drops, but regular ovens also work very well.
- Store the meringue marshmallow drops in sealed tight containers, powdered with a mixture of powdered sugar and cornstarch, away from humidity. They are good to consume for up to a month.
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