- 4 egg whites
- 200 g sugar
- pinch of salt
- 1 tsp vanilla
- Whisk whites until soft peaks form, then add in the sugar, a pinch of salt and a tsp of vanilla.
- Whisk on high for five minutes until you can no longer feel any grains of sugar in the egg white mixture. I added in burnt corn husk powder but you can leave them white or add in dehydrated fruit powders.
- Line baking trays with silpats and smooth your meringue onto the silpats thinly. Bake in an oven at 175 F for 1.5-2 hours. Once meringue has cooled, break up into shards.