I don’t know what came over me but on Saturday I made lemon sorbet, almond poppy seed cake, meringue cookies, and chocolate chip cookies.
Mini Meringue Cookies
- four large egg whites
- 1 cup of sugar
- pinch of cream of tartar
- 1/2 teaspoon of pure vanilla extract
Preheat oven to 175°F. Put egg whites, sugar, and cream of tartar in a heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch, 3-3 1/2 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment; beat, starting on low speed gradually increasing to high, until stiff, glossy peaks form, about 10 minutes. Add vanilla; mix until combined. Use immediately.
You can either transfer it to a pastry bag and pipe them onto a baking sheet lined with parchment paper or just use a spatula. I started off using a piping bag but I was awful at it and make a huge mess. I switched to using a spatula. Space 1 inch apart and bake for about two hours, or until cookies can easily be lifted off of parchment paper.
*These were delicious. Recipe is from my Martha Stewart’s Cookies recipe book.