After making my Chocolate Cream Pie, I needed something to do with my leftover egg whites. This meringue cookie recipe looked good, although it requires one extra egg white. I was worried that making meringues would be difficult, but this was amazingly easy and they tasted great. My mom loves the Trader Joe's Vanilla Meringues, and she thought these were an excellent substitute.
Vanilla Meringues
4 large egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
2/3 cup powdered sugar
1/2 Tbsp vanilla extract
Preheat oven to 225º. Cover 2 large baking sheets with parchment paper.
Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, beating until stiff peaks form. Add vanilla extract; beat until just blended.
You can spoon batter into a pastry bag fitted with a large star tip and pipe 60 mounds onto prepared baking sheets. Or, take the easy route and just plop batter onto the baking sheets with a spoon. I also tried mixing a little food coloring in some of the batter, which worked well.
Bake at 225º for 1 1/2 hours. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Carefully remove the meringues from paper.
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