Meringues
You’ve just baked and torched some crème brûlée; the sugar topping was crisp and caramelized and the custard creamy and smooth. What to do with those leftover egg whites? Given the recent hike in price of eggs, who would want to waste any of the whites? That’s liquid gold….well, maybe not exactly gold. Sure, you could cook up a few egg white omelets or scramble them with some onions, mushrooms, spinach, or whatever you have in your crisper drawer but you might consider saving a few for meringue cookies.
Meringue cookies are not common and they aren’t your typical cookie either but they are definitely worth a try if you’ve never had one. They are very delicate, crisp yet chewy, airy, almost marshmallowy in flavor. With 12 egg whites left over, why not set a few of them aside to whip up this treat? Here’s how it’s done:
Special Tools: a pastry bag with large star tip.
Preheat oven to 200° F; line 2 baking sheets with parchment paper
3 large egg whites
1/2 tsp vanilla extract
1/8 tsp cream of tartar
3/4 cup granulated sugar
1: In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 Tbsp at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
2: Spoon mixture into a large pastry bag (or large ziptop bag) fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
3: Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.
The humidity levels in your area can affect cook time so adjust as necessary. I’ll be substituting with Almond extract the next time I make these so play around with different extracts!
If you decide to try these (courtesy of Ree Drommond on The Pioneer Woman), share your results in the comments!
Happy Eats!
I used to make meringue cookies pretty often as they were an ex’s mother’s fav. I like them, too, and should whip some up! I like to use egg whites for chile relleno.