Meringue Cookies and How to get your eggs room temp on the quick
Other meringue cookie recipes are waaaaaay too sweet for me. I played with it a bit and like this version best - though, I think I’ll tinker with taking the sugar down even more for my next batch. Room temp egg whites were best - doesn’t have to be completely room temp, just needs to have the chill off.
• 2 ROOM TEMPERATURE Egg whites*
• 1/8 tsp Cream of Tartar
• 1/4 Cup Granulated Sugar
• 1 tsp Vanilla Extract
• 1/8 tsp kosher salt (optional)
Preheat oven to 300. Blend egg whites, cream of tartar and salt on medium high speed until egg whites are foamy. Add vanilla and keep mixing. Turn mixer on highest setting and blend in sugar, a couple table spoons at a time unti mixture is shiny and has stiff peaks (3-4 min). Place parchment paper on baking sheet. Put egg white mixture in the corner of a large ziplock bag and snip the tip off with scissors - just about 1/8 inch of the tip. Pipe egg white mixture onto parchment - each cookie should be about the size of a quarter. Bake for about 30-40 minutes. Let the pan and cookies cool completely before moving them into an air tight container. These cookies are not soft and chewy, but light and crispy.
*To quickly warm eggs to room temp, place cold eggs into luke warm water for 5-10 minutes. When you take the eggs out, they’ll be cool, but no longer super cold.
