Ingredients
- 200 grams caster sugar
- 100 milliliters egg whites, room temperature
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- green food coloring gel
- 24 Candy Heart Gems
Directions
- Preheat the oven to 260 degrees F. and line three baking sheets with parchment paper.
- Spread the sugar onto a parchment lined sheet baking pan and warm it in the oven for about 5 minutes.
- Pour the egg whites into the bowl of an electric stand mixer fitted with the whisk attachment. Whisk the egg whites on high speed until they form stiff peaks.
- When the egg whites are stiff, add the warm sugar, a tablespoon at a time, and continue to whisk. Thoroughly whisk in each tablespoon before adding more sugar.
- Once all the sugar has been added, whisk the egg whites until stiff and glossy, about 5 to 6 more minutes.
- Add the vinegar, vanilla and 3 drops of the green food coloring gel to the egg whites, and whisk for 2 additional minutes (if not green enough, add another drop or 2 until desired color).
- Use a large (1 1/2”) cookie scoop, drop 6 meringues onto each baking tray.
- Place the trays in the preheated oven for 30 minutes. Turn off the oven and leave the meringues to dry out for a few hours, or overnight.
- Brush the back of a candy heart with a tiny bit of water to adhere a heart gem onto each meringue.
- Remove the meringues from the parchment and store in an airtight container for 2 to 3 days.
