Double-Vanilla Meringue Cookies
Source of Recipe
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Recipe Introduction
Add the vanilla bean seeds at the end of the beating process, as their natural oils can prevent the egg whites from beating to still peaks. When baked long and slowly, stiffly beaten egg whites turn crisp, as they do in these cookies. Bake them 10 minutes less for a cookie that's slightly chewy on the inside. Store cookies in an airtight container for up to a week or freeze for up to 3 months.
List of Ingredients
FOR 30 SERVINGS:
1 C sugar, divided
1 vanilla bean
3 large egg whites (at room temperature)
1/4 t cream of tartar
1/4 t salt
1 t vanilla extract
Recipe
1. Preheat oven to 325 degrees.
2. Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Stir well with a whisk.
3. Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gradually add vanilla bean mixture and extract; beat until just combined. (Stiff peaks will take on the consistency of marshmallow cream.)
4. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 325 degrees for 35 minutes or until crisp. Cool on pan or a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.
Yield: 2-1/2 dozen (serving size: 1 cookie).
NUTRITIONAL INFORMATION:
CALORIES 28 (0% from fat); FAT 0g; PROTEIN 0.3g; CARB 6.7g; FIBER 0g;
CHOL 0mg; IRON 0mg; SODIUM 25mg; CALC 0mg
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