Vanilla Meringue Morsels
These light-as-air treats, flavored with vanilla, are by One Girl Cookies.
- Yield: Makes 36
Source: Martha Stewart Weddings
- 3 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
Preheat oven to 200 degrees. Line baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the whip attachment, beat egg whites for 2 minutes on medium speed. Add vanilla, salt, and cream of tartar. Increase mixer speed to high and beat for 30 seconds. Begin adding sugar, about 1 tablespoon at a time; continue to beat, with mixer on high speed, until stiff peaks form, about 2 more minutes.
Transfer meringue to a large pastry bag fitted with a star tip (Ateco #69 or #849). Pipe 2 1/2-inch circles onto prepared baking sheets, spacing cookies an inch apart.
Bake until meringue is crisp and dry, 1 1/2 to 2 hours. Transfer to a wire rack to cool. Meringues will keep in an airtight container at room temperature for 3 to 4 days.