Preheat oven to 400 C. Stir with electronic blender, the 4 egg whites while slowling adding the two tablespoons of sugar. In velocity of medium, so that it can start to build up and have consistence.
Slowly add in the other 3 cups of sugar in maximum velocity. Incorporate the vanilla and the rum. Note: try it and see if you need more sugar or vanilla. Blend until its hard and consistant. Take a pastry sleeve and make the meringues small since they rise a lot while in the oven. Put aluminium foil under so that they wont stick. Leave for 10 or 15 mins until golden and then put down the temperature to 200 C.
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5.7mg||0 %|
|Potassium 6.2mg||0 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 17.5g|
|Protein 0.4g||1 %|
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Calories per serving: 71
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