Karina Sharma
Chopped dates, baking soda, butter, brown sugar, eggs, vanilla, self-raising flour, salt.
Preheat your oven to 225°F (110°C).
Beat 4 egg whites with a pinch of salt until soft peaks form.
Slowly add 1 cup sugar, a tablespoon at a time. Continue whisking until stiff peaks form.
Mix in 1 tsp vanilla extract until well combined.
Spoon the meringue into a piping bag and pipe small mounds onto the baking sheet.
Bake for 1.5 hours or until meringues are dry and crisp. Turn off oven and leave them inside to cool.
Enjoy these light, crispy treats with a cup of tea or coffee.