Meringue Cookies
makes about 4 dozen
These meringues are wonderfully light, as meringues should be. Turning the oven off and letting them dry out gradually keeps the centers slightly moist. A 1/4 cup of chocolate chips or nuts folded into the meringue at the end can also be a nice touch.
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
2/3 cup caster sugar
1 teaspoon vanilla extract
prep: 30 minutes
total: 2 hours 30 minutes
baking sheets
parchment paper or silicone baking mats
large bowl
electric mixer
1. Preheat the oven to 300F. Line two baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, use an electric mixer on a medium-high speed to beat the egg whites until they start to get foamy. Add the cream of tartar and keep beating until the mixture is white and fluffy, but still wet.
3. Add the sugar a few tablespoons at a time, beating on low speed to combine between each addition. With the last scoops of sugar, add the vanilla. Set the mixer to medium-high and beat until the merangue is glossy and holds stiff peaks when you lift the mixer.
4. Drop tablespoon size portions on the baking sheets. Set the sheets in the oven, turn the oven off, and let the meranges dry out for 1 1/2 to 2 hours, or overnight. They should be slightly golden and firm to the touch.
