Double-Vanilla Meringue Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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By using vanilla bean and extract, you’ll get double the vanilla flavor in these meringue cookies. Ingredients:
1 cup sugar, divided |
1 vanilla bean |
3 large egg whites (at room temperature) |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 325°.
2. Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Stir well with a whisk.
3. Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gradually add vanilla bean mixture and extract; beat until just combined. (Stiff peaks will take on the consistency of marshmallow cream.)
4. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 325° for 35 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.
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