Preparation:
Continue beating until the egg whites are glossy and firm and form stiff peaks. At this point you can add the vanilla extract and mix briefly to incorporate.
Fill a piping bag with the meringue mixture. If you don’t have a piping bag, you can also use a spoon to pipe large amounts of meringue onto the baking tray.
Form small mounds of meringue on the tray, leaving space between them so that they do not stick during baking.
Bake the meringues in the preheated oven for about 1.5 to 2 hours, or until they feel dry and you can easily peel them off the parchment paper.
After baking, turn off the oven and leave the meringues to cool in the oven with the door open. This will allow them to cool more slowly and prevent them from cracking.
Once the meringues have cooled completely, you can store them in an airtight container to preserve their freshness.
Enjoy your delicious homemade meringues!
Remember that baking time may vary depending on your oven and the size of the meringues, so it’s important to be careful not to burn them.
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