Meringues
Light and airy meringue cookies made with whipped egg whites, sugar, and vanilla. These delicate French-style treats bake low and slow for a crisp exterior and marshmallowy interior.
Ingredients
- •1 cup granulated sugar
- •1 cup superfine sugar
- •8 whole egg whites
- •¼ teaspoon cream of tartar
- •¼ teaspoon salt
- •1 teaspoon vanilla or almond extract
Cooking Instructions
- 1.
1. Preheat the oven to 250 degrees.
5 min
- 2.
2. Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.
10 min
- 3.
3. Mix the sugars and set aside.
2 min
- 4.
4. In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.
10 min
- 5.
5. Add the vanilla and beat at high speed until stiff and glossy.
3 min
- 6.
6. Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.
15 min
- 7.
7. Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.
60 min
- 8.
8. When ready to serve, carefully peel away the paper or foil.
5 min