3 large egg whites
1/4 teaspoon salt
1/2 teaspoon vinegar
1/2 teaspoon Rain’s Choice pure Vanilla Extract
3/4 cup plus 2 tablespoons sugar
1/4 cup sliced almonds
Place all the ingredients except the almonds in the bowl of a mixer fitted with a whip attachment, and whip on medium speed until frothy like a bubble bath, about 1 minute. Turn the mixer to high and continue whipping until the meringue becomes stiff and glossy, about 3 minutes.
Store the meringues in an airtight container until ready to use.
Using a rubber spatula, place large dollops of the meringue on a parchment-lined baking sheet, spaced 3 inches apart so they can expand as they bake.
Sprinkle the meringues with sliced almonds and bake at 225?F for 2½ hours, until they are slightly browned and crisp on the outside but still chewy on the inside.
Makes 10–12 meringues
Chef’s note: Meringues will keep for up to three days.