For approximately 30 small pieces:
5 Egg whites
1/2 tsp Cream of Tartar
240 g Icing Sugar
You can add one of these for taste:
1/2 tsp Vanilla Extract
or 1/2 tsp Coffee Extract
or 1/2 tsp Strawberry Extract
or 1/2 tsp Orange Extract
or 1/2 tsp Cocoa Powder
or 1/2 tsp Almond Extract
Step 1: Beat the egg-whites in a glass- or metal bowl. When the egg-whites are almost stiff add the cream of tartar and go on beating. The slowly add the sugar, go on beating. I use the Kenwood machine or else my arm would fall off.
Step 2: You know the merengue is ready when you can rub some between your fingers and you can feel no sugar.
Step 3: I divided my dough into three and made one part vanilla, the second coffee and the third strawberry. Fill the dough into a piping bag with a tip inserted and pipe onto a baking sheet.
Step 4: Bake at 110 C for 90 minutes, then turn off the oven and leave the Merengue inside but with slightly open door for another 10 minutes. Then let them dry over night.
Step 5: If you make them in advance keep them in an airtight container.
We usually serve them with whipped cream and/or Vermicelles (sweetened chestnut puree)
Step 6: Merengue are small egg-white cookies; very famous in Switzerland and eaten with whipped cream or Vermicelles (sweetened chestnut puree). You can easily bake them 2 days in advance.
They are called Merengue after the town Meiringen in Switzerland, where an Italian baker invented them.