INGREDIENTS

• 3 free-range egg whites, room temperature

• 3/4 cup caster sugar

• 1/2 tsp cream of tartar 

• 1 tsp vanilla bean paste

• Pinch of salt

METHOD

Preheat oven to 110*C. Line 2 baking trays with baking paper.

Place egg whites into a clean, dry bowl. Using electric beaters, whisk until soft peaks form. Add sugar and continue beating until mixture is thick and glossy and sugar has dissolved. Add cream of tartar, vanilla and salt and mix well. Transfer mixture to a piping bag with star nozzle attachment. 

Pipe coin-sized meringues onto prepared trays.

Bake in the oven for 40-45 minutes. Turn oven off and allow meringues to cool. Meringues will keep in an airtight container for 7 days.