Glittering Summer Meringues

1. Preheat the oven to 200°c. Line a baking tray (30x40 cm) with parchment paper, pour the sugar onto it and place in the oven for about 5 minutes.  
2. Meanwhile whisk the egg whites into firm white peaks.  
3. Take the sugar out of the oven and lower the heat to 100°C.  
4. Continue whisking the egg whites at high speed and add the hot sugar a little at a time. Following this, add the vinegar.  
5. Whisk at maximum speed for 5-10 minutes, or until the mixture is opaque and completely stiff. Add flavourings as desired.  
6. Click or pipe out small meringues.  
7. Bake in the oven for 3 hours, then switch off the oven and leave the meringues in the residual heat for a few hours, until they are completely dry.
   
   

Add flavourings as desired: 

• 2 tbsp. lemon zest, yellow food colouring 
• 50g desiccated coconut, half added to the meringue mixture and half scattered over the top 
• 3 tbsp. freeze-dried raspberries, red/pink food colouring 
• About 3 tbsp. cocoa, 1 tbsp. folded into the mixture and 2 tbsp. scattered over the meringues 
• Sprinkle with edible glitter to add a magical touch