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As a child growing up, the thing I loved going to smachot for the most were (after Linzer cookies) the meringues. It was so much fun to take a bite and wait for it to slowly dissolve in my mouth. These are a great treat year-round, but almost a necessity for someone with a nut allergy.
4 egg whites
1 cup sugar
1 teaspoon Gefen Vanilla Extract
Preheat oven to 275 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Separate whites from yolks (reserve yolks in the fridge for another use).
Beat whites halfway in electric mixer and slowly add the sugar.
Continue beating until the “snow” is glossy and stiff. Using a spatula, gently transfer to a gallon-sized zip-top bag. Cut off the top of the bag and pipe onto the cookie sheet. Bake for one hour.
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