Vanilla meringue cookies
Ingredients
- 2 egg whites
- 1/2 tsp vanilla
- 2/3 cup sugar
Instructions
- Preheat stove to 325°
- Separate whites from yolks- save the yolks to make eggnog!
- Beat egg whites and vanilla until soft peaks form- when you remove the beater, the eggs will stay in a peak, but the peak will fall over.
- Add sugar a spoonful at a time, beating after each spoonful.
- Beat until stiff peaks form- the egg whites will be glossy and the peaks will stay upright when you remove the beater.
- Pipe in 3/4 inch circles onto a parchment lined cookie sheet.
- Bake for 20 minutes at 325° This will depend on the size you make them, so start checking at about 15 minutes- you want them toasty and cooked, but not dark brown on the edges.
Notes
Optional flavor ideas:
Add a tablespoon of lemon juice and 1/2 teaspoon of lemon zest instead of the vanilla for lemon meringues.
Add 1 tablespoon cocoa powder while you are adding in the sugar for chocolate meringues.