Vanilla Meringue Cookies (Perfect Fat Free Treat)

Contributed By: Terry Borden

Ingredients:

3 large egg whites
1-1/2 teaspoons clear or regular vanilla extract
1/4 teaspoon cream of tartar
Dash salt
2/3 cup sugar

Method:

Place egg whites in a small bowl; let stand at room temperature 30 minutes.
Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets.
Bake until firm to the touch, 40 to 45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.

Helpful Hints:

Total Time
Prep: 20 min. Bake: 40 min. + standing
Makes about 5 dozen
VANILLA MERINGUE COOKIE TIPS
Why are my meringue cookies flat?
Flattened meringue cookies are typically the result of too much air collapsing out of your meringues. To prevent this collapse, make sure that you have your egg whites at room temperature before you begin. Start whisking the egg whites in your mixer slowly until they are foamy. Gradually increase your mixer speed and add the sugar one tablespoon at a time, not all at once. When the sugar is completely added, continue beating to incorporate more air, bringing the mixture to stiff, glossy peaks.


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