Meringue Marshmallow Drops Recipe

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

1. 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.
2. With a piping bag, form drops in the desired shape. 
3. It’s best if you use baking paper over the baking trays.
4. Make sure the drops have a distance of at least 3 cm – 1 inch between each other.
5. Place little weights (heavy forks, knives, cutlery, etc.) in the corners of the baking tray to fixate the baking paper better.
6. Bake the meringue droplets in the preheated oven (160°C – 320°F) for 2 hours and a half.
7. An oven with a ventilation option will yield the best results, with very dry meringue drops, but regular ovens also work very well.
8. 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.