做法

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  將蛋清倒入碗中，用打蛋器攪勻。 In a bowl, place the egg whites and whip with a mixer.

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  將蛋清打發成直挺挺的尖角，將碗倒轉過來蛋清也不會倒出來即可（大約需要15分鐘，見上圖）。 Whip the eggs until stiff peaks form and the mixture does not slide out when turned upside down (approximately 15 minutes, see picture).

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  逐步加入白糖後混合，再加入香草精和色素。加速攪拌直到用手指去捏都能感覺到潤滑為止。 Gradually add in sugar to the mixture. Then add vanilla and vinegar. Increase the speed of the mixer and whip until the mixture feels smooth when rubbed between two fingers.

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  做好的蛋白甜餅應該看起來很有光澤且有硬性發泡（見圖）。 The meringue mixture should look glossy and have stiff peaks (see picture).

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  我們覺得一個漂亮的彩虹藍色會讓你的甜餅看起來更棒！我們將混合物倒入三個碗中，在第一個碗中加入3滴藍色色素，在第二個碗中加1滴，第三個碗不用加。 We thought a nice ombre blue design would look great for the meringues! We did this by separating the mixture into three bowls, then added 3 drops of blue food coloring to the first bowl, 1 drop in the second bowl, and left the third bowl white.

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  將這些混合物裝入一個擠花袋中再上上裱花嘴。因為我們用到3個顏色，所以我們用的是一個3色裱花轉換器（見上圖）. Put mixture into an icing bag fitted with a round tip. For our 3 color meringue we used a special icing tip that can fit 3 icing bags (pictured above).

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  將糖霜擠1英寸在烤盤上。 Pipe the meringues 1 inch apart on a baking sheet.

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  將糖霜在93攝氏度的溫度下烘烤90分鐘。然後放在鐵絲架上待冷卻。 Bake the meringues for 90 minutes at 200. Let cool completely on a wire rack.

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  好好享受吧！ ENJOY!