Pornstar Martini Meringue

Ingredients (approx. 12 small or 1 large meringue):

• 3 egg whites (at room temperature)
• 150 g fine sugar
• 1 tsp cornstarch (optional, for stability)
• 1½ tbsp Passoã
• 1/2 tbsp Bols vanilla liqueur
• Pinch of salt

Preparation:

1. Preheat the oven to 120°C (250°F, fan 100°C).
2. Whip the egg whites with a pinch of salt until soft peaks form.
3. Add the sugar gradually, 1 tbsp at a time, and keep whipping until the meringue is glossy and stiff and the sugar is fully dissolved (rub a little between your fingers — no more graininess? then it's ready).
4. Gently fold in the cornstarch, Passoã and vanilla liqueur. Note: liquid can deflate the foam, so don't use more than indicated and fold rather under- than over-mix.
5. Pipe or spoon little mounds onto a baking tray lined with parchment paper (or make one large disc).
6. Bake for 1–1.5 hours (small) or 1.5–2 hours (large) until they release easily from the paper. Then let them cool in the turned-off oven with the door slightly ajar — this  prevents cracks.

Tip: because liqueur contains liquid, these will be slightly softer inside than classic meringues — with a chewy center, which is actually delicious! If you want them crisp, reduce the liqueur first in a small pan by half and let it cool before using.

Enjoy