Tiny meringue treats
■ Three large egg whites, at room temperature
■ Pinch of cream of tartar
■ 3⁄4 cup of sugar
■ 1 teaspoon of vanilla
Preheat the oven to 90°C. Line two baking sheets with baking paper and set aside.
Wipe a stainless steel bowl and the whisk of an electric mixer with a paper towel dampened with a little lemon juice to eliminate any trace of grease. Put the egg whites into the bowl and beat on low speed until foamy, about 30 seconds. Stop the mixer and add the cream of tartar.
Increase the speed to medium and beat until soft peaks form, about one minute. Increase the speed to medium-high and add the sugar one spoonful at a time.
Beat on high speed until very stiff peaks form and the meringue is glossy and thick, about three minutes. Add the vanilla and beat for one more minute. Snip the corner out of a snap lock bag or a freezer bag. Add filling to bag and squeeze mixture out onto baking tray, in small discs. Sprinkle with sprinkles.
Bake for one-and-a-half hours undisturbed, and then turn off the oven. Leave the meringues inside the oven for one more hour to dry out. They should be crisp, but not browned. Transfer the baking sheets to wire racks to cool completely.