This recipe is from my e-book, A Sweet Little Book. which was published a couple of years ago and won a gold award in the United States eLit Awards.
These tiny morsels go well with a cup of tea or coffee and make a perfect gift for Mother’s Day.
When making meringues, it’s a good idea to open a new bag of sugar to ensure there’s no extra moisture in it.
Preheat oven to 120ºC (110ºC if using fan-forced).
Line 2 baking trays with non-stick baking paper.
Whisk the egg whites and salt on low speed of electric mixer until they are frothy. Add cream of tartar.
Gradually add the caster sugar a tablespoon at a time, beating between each addition until the mixture is glossy before adding the next tablespoon. Continue until mixture is very stiff. Add the vanilla essence. Use a piping bag with size 11 tip (or shape the meringues between two spoons) and pipe onto the prepared trays. Bake for one hour. Ease meringues with a spatula and leave in the oven another 30 minutes or until dry. Store in an airtight container in a cool dry place.
Package in a pretty box lined with tissue paper or cellophane and tie with a bow to give to mum.