Swiss merengue

Ingredients

For approximately 30 small pieces:

• 5 Egg whites
• 1/2 tsp Cream of Tartar
• 240 g Icing Sugar

You can add one of these for taste:

• 1/2 tsp Vanilla Extract
• or 1/2 tsp Coffee Extract
• or 1/2 tsp Strawberry Extract
• or 1/2 tsp Orange Extract
• or 1/2 tsp Cocoa Powder
• or 1/2 tsp Almond Extract

You may like

Pink panthers, mini strawberry swiss rolls

Preparation

• Beat the egg-whites in a glass- or metal bowl. When the egg-whites are almost stiff add the cream of tartar and go on beating. The slowly add the sugar, go on beating. I use the Kenwood machine or else my arm would fall off.
• You know the merengue is ready when you can rub some between your fingers and you can feel no sugar.
• I divided my dough into three and made one part vanilla, the second coffee and the third strawberry. Fill the dough into a piping bag with a tip inserted and pipe onto a baking sheet.
• Bake at 110 C for 90 minutes, then turn off the oven and leave the Merengue inside but with slightly open door for another 10 minutes. Then let them dry over night.
• If you make them in advance keep them in an airtight container.
  
  We usually serve them with whipped cream and/or Vermicelles (sweetened chestnut puree)
• Merengue are small egg-white cookies; very famous in Switzerland and eaten with whipped cream or Vermicelles (sweetened chestnut puree). You can easily bake them 2 days in advance.
  
  They are called Merengue after the town Meiringen in Switzerland, where an Italian baker invented them.