Famous Paul/Markowitz/Rothwax Meringues

These are melt in your mouth, airy, delicious, no fail meringues. You can double, triple, quadrupole this recipe with EASE! We like to add chocolate chips to some as well. But follow these directions and you’ll be so satisfied with the results. I wanted to share a family recipe that is tried and true in my house. Making these reminds me of family, of happy times and of teamwork— something we all could use a little bit of right now. Wishing you all a happy and healthy Pesach!

Ingredients:

4 egg whites

1/4 tsp salt

1 1/3 cup sugar

2 tsp vanilla sugar

Mini chocolate chips, optional

Directions:

I recommend doing this as the last thing you do before you go to bed. Preheat your oven to 375 degrees. Beat the egg whites with the salt in a mixer, either by hand or in a standing mixer. Start in medium speed, moving up to the highest speed slowly over the course of ~5 minutes or so, until you achieve stiff peaks. Stiff peaks are when the egg whites are light and fluffy but not liquidy: they are fully whipped and do not fall off your finger. Once stiff peaks are achieved, add the sugar and mix until the eggs are glossy. Taste it and make sure that it’s not too grainy. Once that is achieved, scoop the meringues into a large plastic bag. Cut a hole in the corner and pipe into small, 3 tiered swirls on a greased cookie sheet with parchment. Place the meringues in the oven and IMMEDIATELY shut the oven OFF. Leave them overnight, DO NOT OPEN THE OVEN UNTIL THE MORNING. Once complete, in the morning, store in a sealed container or a zip lock bag and enjoy. I promise they won’t last more than a few days!