A half eaten meringue.
4 egg whites
Preheat the oven to 250 degrees.
In an electric mixer with a whisk attachment, beat the egg whites for about 4 minutes until you start to get soft peaks. With the mixer on medium-high, slowly spoon in the sugar and the cornstarch. Then add the vinegar and vanilla. Increase the mixer to high and whip about 3 more minutes until it is glossy.
On a parchment lined cookie sheet, drop meringue by large spoonfuls. Smooth out any peaks so that they won't burn.
Bake 1 hour 15 minutes or until the outside is dry and they are starting to turn a very light golden color. Turn off the oven and leave them in there for 1 hour. Remove the pan from the oven and allow them to complete cool before storing them.
They should have a nice crunchy outside that crumbles when you bite into it and a soft, marshmallowy inside.
Makes 6-8 depending on the size.
Kay today after soccer.
Kay: These taste really good but eat them all together. Don't break the top off and eat that first because the inside doesn't taste as good without the outside. It was very cool watching the eggs whip up. I've never seen our mixer on that high of a speed before.
Mom (Dana): I don't really have any comments. I'm still a little comatose from all those desserts last night!!