Pineapple meringue cookies
Separate egg whites in a clean dry bowl ( Important as if the utensil has any kind of fat , you will not be able to beat the egg whites to stiff peaks)
If the eggs were kept in the fridge separate the yolk and the whites and let it remain outside till it is at room temperatures.
Pre heat oven at 100 degrees centigrade
Using the beater ( ensure that the blades are clean ) beat the eggs in the beginning for 2 minutes at low speed and then gradually increase the speed
Add sugar one spoon at a time and continue beating.
when the white form stiff peaks add vinegar , lemon juice or essence of your choice
Beat again , it is critical that sugar is dissolved.
Now put it in a piping bag and pipe the shape that you desire or you can use a spoon to scoop it on a line baking tray
Bake for 105 to 120 minutes