7 egg whites
pinch of salt
2 cups sugar
1 tsp vanilla extract
Preheat oven to 250F and cover a baking sheet with parchment paper.
Beat egg whites with salt until stiff.
Continue to beat while adding 1 & 1/2 cups of sugar 1 tablespoon at a time.
Beat until no longer grainy when rubbed between two fingers.
Fold in vanilla and remaining sugar.
Put into a pastry bag and pipe small ovals onto the baking sheet.
Bake for 45 to 60 minutes or until dry but not brown.
Turn off the oven and allow to cool, or gently transfer to a wire rack to cool.
I usually whip up a batch of these when I make ice cream because there are always a ton of egg whites left over. I tend to pipe these on the smaller side, about the diameter of a nickle or a quarter but you can really make any shape and size you want. This is a slightly modified version of the recipe in the New York Times cookbook, it’s a little lazier and uses a little less sugar. That recipe makes a meringue pie crust so I guess you could theoretically make one giant meringue if you are feeling crazy.