Vanilla meringue in the oven

The taste of meringue cake, which just melts in your mouth, is familiar to everyone since childhood. My children love it very much, especially when I cook it myself, and do not buy it in the store. After all, when you cook food at home, the recipe can be varied to your taste. I usually add vanilla to meringue to make them even tastier. To cook them, I separate the chicken proteins, put them in a mixer, add wine vinegar, salt and crushed vanilla. I whisk the protein mass in a mixer until it increases by about two, then carefully, gradually add sugar and whisk until it dissolves. I preheat the oven to 120 degrees, put foil or parchment paper on a baking sheet so that the meringue is easier to remove. I spread the whipped protein mass on a baking sheet with a spoon or a cooking syringe. Bake for about an hour and a half, then turn off the oven and let the cakes cool for about an hour. It is necessary that the meringue dried, but had a white color. And finally, I take out the baking tray and carefully separate the cakes from the paper or foil. Now you can enjoy airy cakes!