- 4 egg whites
- ⅛ tsp. salt
- 1 cup sugar
- about ¼-½ tsp. of any flavoring or extract (depending on flavoring's strength)
Preheat the oven to 250 degrees. Place the egg whites and salt in the bowl of an electric mixer and beat on low until foamy. Then, switch to high and beat until soft peaks are just beginning to form. Gradually add in the sugar and beat on high until glossy peaks form.
Split the meringue mixture into separate bowls, depending on how many flavors you want to use. Add flavoring to the egg whites at about ¼ a teaspoon at a time until it tastes strong enough. The less dividing up you do the more flavoring you will need. I used hazelnut, vanilla, and maple flavoring (although I would not use maple flavoring again for these).
Pipe the meringues onto parchment lined baking sheets. you do not need to leave much room in between cookies since they do not spread. Bake for 18 minutes, then switch cookie sheet positions. Bake for 18 more minutes. Then, turn the oven off and let the meringues cool in the oven for 30 more minutes. Take out of the oven and remove from the sheets.