Ingredients
- 4 egg whites
- 240g caster sugar
- 3 tbsp Strawberry and Mint Infused Balsamic Vinegar
Method
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Preheat the oven to 120°C/100°C Fan/Gas Mark 1/2.
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Line 2 baking sheets with parchment paper.
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Tip the egg whites into a clean mixing bowl and beat on a medium speed until the mixture stands up in stiff peaks when the blades are lifted.
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Turn the speed up and start to add the caster sugar, a dessert spoonful at a time. Add the sugar slowly to prevent the meringue weeping later, but don't over beat.
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Add the strawberry and mint white wine vinegar.
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Use a dessert spoon to scoop up the meringue and using another spoon to ease it on to the baking sheet, or you can just drop them in rough rounds!
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Bake for 1 hour/1 hour 30 mins/1 hour 45 mins in the oven until the meringues sound crisp. Leave to cool.
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I like to sandwich these together with mascarpone cheese!
