Sometimes I need to eat something sweet. Oh no! I used this one already. Ok, then let’s go with: Sometimes I have some leftover egg whites in the fridge. Often I wondered what to do with them, but not anymore. Meringues are egg whites cookies that can be shaped beautifully with pastry bags and stored in airtight container for two weeks. This recipe was adapted from CooksIllustrated.com.
- 4 egg whites (room temperature – to ensure full volume)
- 1 cup of sugar
- 1/4 cream of tartar
- 1 tsp vanilla extract
- Line to baking sheets with parchment paper.
- Preheat ovet to 200°F.
- Beat egg whites with electric mixer for about 30 seconds, then add cream of tartar and continue beating for another 90 seconds, until whites are thick, opaque and gained volume.
- Gradually add half of the sugar and continue mixing for 60 seconds.
- Add vanilla.
- Reduce speed to the lowest, and add gradually the remaining sugar. Mix until just blended.
- With pastry bag pipe equal portions of the whites on the baking sheet, or use a spoon.
- Bake for 1 1/2hrs, turn off the oven and leave the cookies inside to cool down.
Nutritional Info (3 cookies):Cal 42, Prot 1g, Carb 10g, Fat 0g, Fiber 0g