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Method:
Lay a sheet of baking parchment on a
dampened baking (cookie) sheet. Whisk the egg whites until stiff. Add
15 ml/1 tbsp of the sugar and the vanilla and whisk again until stiff
and glossy. Gradually whisk in half the remaining sugar, then fold in
the remainder with a metal spoon. Spoon eight round heaps of the
mixture a little apart on the baking sheet and hollow out slightly in
the centers to form nests. Rough up the mixture slightly round the
tops. Bake in a preheated oven at 110°C/225°F/gas mark / for 2-3 hours
or until crisp but still white. Remove from the oven and leave to
cool. Carefully lift off the paper and store in an airtight container.
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