Fig Marguerites

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a lightly greased surface.

Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves completely. Continue cooking without stirring until the syrup reaches the soft-ball stage (238°F/114°C).

While the syrup is cooking, beat the egg whites in a clean, dry bowl with an electric mixer on medium speed until soft peaks form.

With the mixer running on high speed, carefully pour the hot sugar syrup in a thin, steady stream into the beaten egg whites, avoiding the beaters.

Add the vanilla extract and continue beating the meringue on high speed until it is stiff, glossy, and holds firm peaks, and the bowl feels cool to the touch.

Drop or pipe the meringue mixture onto the prepared baking sheet in small rounds or daisy-like shapes, spacing them about 1 inch apart.

Bake in the preheated oven until the cookies are set, dry to the touch, and very lightly golden on the outside, being careful not to overbrown them.

Turn off the oven and allow the Marguerites to cool completely inside the oven with the door slightly ajar to prevent cracking. Transfer to a wire rack before serving or storing in an airtight container.