I’ve had a bit of a love affair with meringues for as long as I remember. There is something magical about beating egg whites and sugar together and ending up with crisp, airy, elegant little sweet treats. They’re so versatile too: enjoy them just as they are, or crumble them over softly whipped cream and berries for a quick dessert, or use them to decorate layer cakes or mousses.

I received my November black box challenge from PC Black Label this month, and got to choose between three products to base a recipe around: PC Black Label’s Fig Cabernet Wine Jelly, PC Black Label’s Pure Peppermint Extract or PC Black Label Madagascar Bourbon Vanilla Bean.

I opted for the vanilla bean without much hesitation – I love the little dark specs it adds to baked goods, custards and sauces and how it helps enhance the flavours of whatever you’re making. It’s a staple in my pantry at all times.

Vanilla Bean Mini Meringues

• 1 PC Black Label Madagascar Bourbon Vanilla Bean
• 4 egg whites
• 1/8 tsp cream of tartar
• 1 cup granulated sugar
• Decorations (finely chopped pistachios, food colouring, crushed pink peppercorns, coarse decorating sugar)

Halve vanilla bean lengthwise. Using paring knife, scrape out seeds. Reserve empty pod for another use (I like to pop it into my sugar container to give it a little vanilla flavour).

In stand mixer fitted with whisk attachment, beat egg whites with cream of tartar until soft peaks form. Beat in vanilla seeds and sugar, a couple teaspoons at a time, until stiff, glossy peaks form.

Using pastry bag fitted with star or plain tip, pipe meringue into 1-inch (2.5 cm) mounds onto parchment paper-lined baking sheet (you’ll need two sheets to use up the whole batch). If using food colouring, add a couple drops to meringue mixture and gently swirl to form marbled effect. If using pistachios, pink peppercorns or coarse decorating sugar, sprinkle on top of piped meringues,

Bake in top and bottom thirds of 200°F (100°C) oven, rotating and switching pans halfway through, until dry, about 2 hours. Turn off oven; let stand in oven for 30 minutes.

This post was sponsored by President’s Choice. All opinions are my own. To  learn more about PC Black Label Collection products, visit pc.ca/blacklabel.