Traditional delicate mini meringue hearts made with orange blossom water.
Preheat the oven to 120'C.
Whisk the egg whites to stiff peaks. Gradually add in the sugar, vinegar and orange blossom water. Beat until the mixture is thick and glossy.
Place a small, lightly greased heart-shaped cookie cutter on a baking tray lined with parchment. Pipe some meringue mixture into the cutter and repeat the process to create your little meringues.
Bake for 40 minutes until crisp and dry.
«Try this recipe with different shapes of cookie cutter for a fun alternative!»