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Ingredients

Directions

  • Preheat oven to 200 degrees. Line baking sheets with parchment paper.

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  • 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.

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