Time: 4 hours
INGREDIENTS:
3 large egg whites, at room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Optional: Food coloring, flavored extracts, chopped nuts, or chocolate chips for variation
Serves: 15 People
INSTRUCTIONS:
1. Preheat the Oven:
Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Egg Whites:
In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy.
3. Add Cream of Tartar:
Once the egg whites are frothy, add the cream of tartar and continue to beat on medium speed until soft peaks form.
4. Gradually Add Sugar:
With the mixer running, gradually add the granulated sugar, about 1 tablespoon at a time, until the sugar is fully incorporated and stiff, glossy peaks form. This process should take about 5-7 minutes.
5. Add Vanilla Extract (and Optional Additions):
Gently fold in the vanilla extract (and any optional additions such as food coloring, flavored extracts, nuts, or chocolate chips) until evenly distributed.
6. Pipe or Spoon:
Transfer the meringue mixture to a piping bag fitted with a large star tip, or simply drop spoonfuls of the mixture onto the prepared baking sheet.
7. Bake:
Place the baking sheet in the preheated oven and bake the meringue cookies for 1.5 to 2 hours, or until the cookies are dry to the touch and easily lift off the parchment paper without sticking.
8. Cool:
Once baked, turn off the oven and leave the meringue cookies inside with the door slightly ajar to cool completely. This helps prevent them from cracking due to sudden temperature changes.
9. Serve or Store:
Once cooled, serve the meringue cookies immediately, or store them in an airtight container at room temperature for up to 1 week.
