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I grew up right across the street from my Saba Joe and Savtah Adina (my father’s parents), and their kitchen was like a second home to me. I remember sitting on the counter, my legs swinging as I watched my Savtah cook. The sizzle of onions cooking in oil, cracking the peppermint candies for the homemade ice cream, the sweet smell of zucchini bread baking, and the sound of the tin canister opening while we snuck the meringues and mandelbrot when no one was watching—these are memories that take me back to those special times.
Yield: 24-30 meringues
4 egg whites
1 cup sugar
1/2 teaspoon Gefen Vanilla Extract
1/4 teaspoon Haddar Kosher Salt
Preheat the oven to 215 degrees Fahrenheit and line two baking sheets with Gefen Parchment Paper.
With a stand mixer or hand mixer, beat egg whites for one minute at medium speed, until foamy.
With the mixer still on low speed, slowly sprinkle in the sugar, vanilla, and salt until it is all combined with the egg whites. Then, raise the speed to medium-high and whisk until stiff peaks form on the meringue, around six to eight minutes.
Transfer the meringue to a large piping bag (you can also use a large Ziploc bag for this) and snip off the tip of the bag. Pipe the meringues onto the parchment-lined baking sheets, leaving one inch between each meringue. You can also dollop the meringues onto the baking sheets with a spoon for a more rustic look.
Bake the meringues for one and a half hours. Turn off the oven, leave the door of the oven ajar, and let the meringues sit for one hour in the oven or overnight. (Don’t forget about the meringues if you leave them overnight).
The meringues can be stored at room temperature in an airtight container for up to one week.
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