- 2 large egg whites, at room temperature
- A pinch of salt
- 1 tsp of white vinegar
- 1/2 tsp of clear or regular vanilla extract
- 1 cup of freeze dried strawberries ( I used the Brothers All Natural Brand)
- 2 Tbsp of organic fine sugar
Preheat oven to 200º. Line a baking sheet with parchment paper.
Place egg whites into a mixing bowl and beat until frothy. Add the vinegar, vanilla, the pinch of salt, and beat until soft peaks form. With mixer running, slowly add sugar, one tablespoon at a time until sugar is dissolved and stiff peaks form.
Gently fold in the strawberries by hand until combined. Make sure you gently fold them in and you do not over mix!
Pipe or drop your billowy batter onto a lined cookie-baking sheet about 2 inches apart.
Bake at 200º degrees for 90 minutes - 2 hours. Bake until your meringues pass the "peel away" test (See NJAPP Pro Tip) Once one of your clouds of heaven passes the test you can move onto Step 6.
Turn the oven off, and let the meringues cool in the oven for an additional 30 minutes or until completely cool. Remove and Enjoy. If there happens to be any leftovers, make sure you store them in an airtight container.
NJAPP Pro Tip: The meringue “Peel Away” test is easy. Once one of your meringues can easily be peeled away from parchment paper, the baking time is complete.