Meringue

Prep

1. Preheat the oven to 212°F. Line a baking sheet with parchment paper.

Cooking

1. In a fat-free, dry bowl, start whipping the egg whites with lemon juice at medium speed until soft peaks form.
2. Increase the speed and add sugar with vanilla sugar, 20–30 g at a time, beating well after each addition. Whip for 8–10 minutes until the mixture becomes dense and glossy, and the sugar is completely dissolved — a drop rubbed between your fingers should not feel gritty.
3. Pipe the meringue using two large spoons onto parchment paper in loose clouds with peaks, as shown in the photo, leaving 3–4 cm between them.
4. Dry for 90–120 minutes without opening the oven. The meringue is ready when it easily peels off the parchment and sounds hollow when tapped on the bottom.
5. Turn off the oven and leave the meringue inside until completely cooled (another ~1 hour) so it won't crack. Store in an airtight container for up to 2 weeks.