French meringue cookies

They are displayed in so many pastry shop windows, as there is rarely a person who can resist this light and airy cookie that has almost no taste and character, yet does have that magical touch to it. One that can be eaten just as it is or put on a cake, bûche de Noël or any bûche, or served with cream.

100 g egg whites, room temperature
a pinch of sea salt
vanilla powder
210 g caster sugar

Heat the oven to 95° C convection regime. Line two pans with baking paper.

In a bowl, add egg whites, salt, and vanilla. Beat on a medium speed until soft peaks start to form — around 3 minutes. Do not hurry. Continue beating, raising the speed a bit more (medium-high), and slowly add 1 tbsp sugar. Beat for 30 seconds. Continue like that until all of the sugar has been added. Stop the mixer, clean the sides of the bowl into the mixture and continue beating until the whites are stiff for around 7-9 minutes. It should stand nicely when lifted without falling over.

Use an 8 mm piping tip and pipe out drops of meringue leaving 7 mm between them (or more). Bake in the oven — two levels for 2 hours. Take them out and let them cool to room temperature and only then store them in an airtight container. Serve as they are or use in a dessert, or decorate a cake with them.