Light as feather my heart and my fears

Sweet and silent my smiles and my tears…

Cinnamon Meringues

Ingredients:

4 egg whites (medium eggs)

220 g fine sugar

1 tsp potato starch

1 tsp of rice or white wine vinegar

1-1.5 tsp cinnamon

Note: you should definitely try citrus zest option. It gives a nice tang to the sweetness of the meringues.

Preparation:

1. Preheat the oven to 120°C. Prepare the baking tin, line it with parchment paper.

2. In the large bowl beat the whites till stiff (but not entirely stiff). Start to gradually add sugar by 1 Tbsp, beating well after each Tbsp being added. At the end the foam should be stiff, thick and shiny. Beat the mass for 3 more minutes so the foam stabilizes. Add the starch and the vinegar and beat for 1 more minute. Carefully mix in cinnamon with spatula by hand when done with beating.

3. Using a tablespoon make big drops of foam on the prepared baking tray. Bake 20 minutes in 120°C, then reduce the heat to 100°C and bake the meringues for 45 more minutes. They will result in ultra-delicate, crispy on the outside deliciousness with soft, moist inside. I warn you, they will literally dissolve in your mouth.

Serves 12-16, depending on the size of the spoonful drops.

Should be eaten within 2 days.

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