Could it be that Danino was a french thing only?
However, there is one condition: being born in the 70ies!
I always thought meringue is difficult to make. It is not !!! Here the simple recipe!
I still have to find a beautiful metallic box to keep them crunchy ... because they tend to become sticky after a while. For this time it was not such a problem since we ate them very quickly.
2 large egg whites, at room temperature
1/4 tsp white vinegar
1/3 cup granulated sugar
1/4 cup powdered sugar, sifted
- Preheat oven to 175ºF. Line a large baking sheet with foil.
- Beat the egg whites and vinegar with an electric mixer until they turn white and hold soft peaks. Still beating, add the granulated sugar a little at a time—you’ll have a shiny, bright-white meringue. Keep beating, gradually adding the powdered sugar. Drop rounded teaspoonfuls of the sticky meringue onto the baking sheet, scraping the meringue off the teaspoon with another spoon.
- Bake for 1 hours or until you can easily detach the meringue puffs from the foil. Cool for 2 hours.