Perfect meringues depend on totally yolk-free whites.
These crispy little morsels travel well and make great gifts too.
If there’s any trace of yolk in the white, discard the white and start over.
If it’s yolk-free, transfer to a clean medium mixing bowl.
Repeat with the remaining 2 eggs.
Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added.
Continue beating until the whites are stiff and glossy.
Add vanilla and beat for 30 seconds more.
Place a small amount of the meringue under each corner of the paper to secure it to the pan.
Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening.
Bake the cookies until dry and crisp throughout, about 1 1/2 hours.
Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes.
If stored meringues are chewy, bake at 200F for about 10 minutes to restore their original crisp texture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
