5 egg whites
200 g Dansukker Granulated Sugar
1 ml spirit vinegar
4 ml Dansukker Icing Sugar
30 g crushed peppermint red and white candy sticks
In an absolutely clean bowl, whisk together the egg whites, granulated sugar, and spirit vinegar using an electric whisk until a thick, fairly stiff paste. Sift the icing sugar into the bowl, add the crushed candy sticks and whisk into the paste. Spoon or pipe the mixture onto a parchment-lined baking sheet. Bake in the centre of the oven at 100 °C until the meringues are dry, about 1-1 1/2 hours depending on the size of the meringues.
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