Meringue recipe

Here is the recipe we used to make our ghost meringues on Friday.  They turned out really well and are not too hard to make.

 Meringue

1.     1 large egg white
3/4 cup sugar
1 tsp vinegar
1 tsp vanilla essence
2 tbsp boiling water

2.     Preheat oven to 150degC (140degC fan bake) with the rack just below the middle. Line a large baking tray with a Teflon liner or baking paper (use a few drops of water or small dabs of mixture to stick it down and prevent curling up).

3.     Measure all the ingredients (in the order given), into the bowl of an electric beater. (The mixture will look watery and unlikely, but it does work!) Stand the bowl inside a larger container (or the sink) filled with hot water. On highest speed, beat until the mixture is smooth, stiff and piled high. (In warm weather we find the bowl of hot water is often unnecessary. If the mixture does not become white and fluffy after a few minutes beating though, stand the bowl in hot water, as suggested above.)

4.     Shape the mixture into 50-60 small meringues using two teaspoons,  or a thick plastic bag with the corner cut out, and place them onto the prepared baking tray.

5.     Bake for about an hour or until dried through. 

http://tvnz.co.nz/good-morning/simon-and-alison-holst-s-kiwi-favourites-recipes-19-october-3839991