Meringue Puffs

2 large egg whites, at room temperature
1/4 tsp white vinegar
1/3 cup granulated sugar
1/4 cup powdered sugar, sifted

Preheat over to 175. Line a large baking sheet with foil

Beat the egg white and vinegar with an electric mixer until they turn white and hold soft peaks. While still beating, add the granulated sugar a little at a time. You should now see shiny, bright-white meringue.
Keep beating, gradually adding the powdered sugar.

Drop rounded teaspoonfuls of the sticky meringue onto the baking sheet, scraping the meringue off the teaspoon with another spoon. * You can also put them in a pasty bag or zip-lock bag with a snipped off corner, to make them look a little prettier.

Bake for 1 1/2 hours or until you can easily detach the meringue puffs from the foil. Cool 2 hours.

Makes 36
From Parade