French Meringue cookies, aside from being just about the sweetest, best tasting cookie around, are also the most frugal and economical of desserts. With only 2 egg whites and less than 1 cup of sugar you get over a dozen of these delightful cookies! And, you need not waste the yolks from these two large eggs, put them aside as use them as the egg wash for your homemade Challahs (homemade challahs also being quite frugal & much more delicious). I use only the yolks for my egg wash it gives a gorgeous dark sheen to the top of the Challaot.
I know that Meringue cookies can be intimidating to make and I’ll admit that the first few times I tried to make theme they flopped. But the secret to all good cooking is, of course, the right recipe. This recipe is so simple, uses 4 ingrediants and takes about 10 minutes to make. My Meringues come out perfect every time.
So here’s my recipe for Meringue Cookies:
2 large egg whites
1/8 tsp. salt
3/4 tsp.of vinegar
1/2 tsp. vanilla extract
2/3 cup of sugar
heat oven to 250 F
Line 2 baking sheets with parchment paper.
1. With electric mixer on med-high speed, beat egg whites in large bowl until foamy. Add salt and vinegar and continue beating until soft peaks form (about 3-4 minutes)
2. Add vanilla and sugar, 1 tbsp at a time, and continue beating until mixture is glossy and stiff, about 2 – 4 more minutes. There should be peaks forming that are beginning to stiffen. This is what the mixture should look like when its ready.
3. Using a tablespoon, gently spoon spoonfuls of mixuture onto baking sheets about 1 inch apart.
4. Put baking sheets into the 275 degree oven and bake for 20 minutes. Then turn the oven off and leave the meringues in overnight or for about 6 hours. They will cook and cool off and be perfect in the morning.