2 egg whites
1 teaspoon white vinegar
dash salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
In a large mixing bowl on high speed of hand-held electric mixer, beat egg whites with vinegar and salt until foamy and doubled in volume. Beat in almond extract and vanilla. Beat in sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
Drop by teaspoonfuls, 1 inch apart, on brown paper lined cookie sheets. Bake at 250° for 25 minutes, or until crisp. Remove brown paper with meringue cookies to rack to cool completely, then remove from paper. Store meringue cookies tightly covered. Makes about 5 dozen meringue cookies.
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