Meringue Cookies
- 3/4 cup sugar
- 2 tsp. cornstarch
- 4 large egg white
- 3/4 tsp vanilla extract
- 1/8 tsp salt
1.Adjust oven ranks to upper-middle and lower-middle positions and heat oven to 225 degrees. Line 2 baking sheets with parchment paper. Combine sugar and cornstarch in small bowl.
2.Using stand mixer fitted whisk attachment, whip egg whites, vanilla, and salt until very soft peaks start to form (peaks should slowly when whisk is removed), 30 to 45 seconds. Reduce speed to medium and slowly add sugar mixture in steady stream down side of mixer bowl (process should take 30 seconds). Stop mixer and scrape down bowl.Increase speed to high and whisk until glossy, stiff peaks form, 30 to 45 seconds.
3.Working quickly, place meringue in pastry bag fitted with 1/2 inch tube or large zip-lock bag with 1/2 inch cut off corner. Pipe meringues into 1 1/4 inch wide mounds about 1 inch high on prepared sheets, 6 rows of 4 meringues on each sheet.
4.Bake for 1 hour, switching and rotating sheets halfway through baking. Turn off oven and let meringues cool in oven for at least 1 hour. Remove meringues from oven, immediately transfer from sheet to wire rack, and let cool completely before serving. (Meringues can be stored in an airtight container for up to 2 weeks.)
Chocolate Meringue Cookies:
- Gently fold 2 ounces finely chopped bittersweet chocolate into meringue mixture at end of step 2.
Citrus Meringue Cookies
- Fold in 1 teaspoon of citrus zest at the end of step 2.
Toasted-Almonds Meringue Cookies
- Substitute 1/2 teaspoon almond extract for vanilla. In step 3,, sprinkle meringues with 1/3 cup coarsely chopped toasted almonds and 1 teaspoon coarse sea salt, such as Maldon (optional), before baking.
Tips:
- If using hand mixer you will have to whisk longer