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Authentic French Meringues
January 14, 2011

This is a no fail recipe. As a chef, I'll give some tips for any beginners out there. Take a papertowel and about 1 tsp of white distilled vinegar and wipe your stainless bowl with it. This makes sure there are no oils that will interfere with your egg whites. Further, I always add about 1/2 tsp of baking powder. It doesn't change the taste and it makes the whites stiffen up quickly, especially if you don't have time to let the egg whites come completely to room temp. After the egg whites were completely stiff, I added a dash of cinnamon and butter extract. I topped them with mini-morsels and made them smaller so that they cook faster. Hope this helps! Great recipe and super tasty meringues!

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