Mini meringues

Preheat the oven to 120 degrees C, and line a baking tray with baking paper.

Whip the egg whites until stiff. When they are almost beaten, add powdered sugar little by little. At this point, it's a good idea to have patience and add the sugar really slowly so that the whites have time to absorb it.

When the mixture is smooth and glossy, add wine vinegar and potato flour. What I like about these meringues is the slight crispness that the vinegar and flour give.

Then, if we want colored meringues, we apply food coloring. But beware - we do not add it directly to the mixture, but gently mix it with a spoon.

Using two teaspoons, arrange the dots on the baking tray. Remember, the meringues grow a lot, so you need to keep spaces between them.

Bake the meringues for about an hour. The meringues are ready when they come off the paper easily.