Recently I participated in the Share our Strength Los Angeles Food Blogger Bake Sale, to raise money to fight childhood hunger. Donating a few cookies seems like such a small thing, yet every little bit helps when it comes to feeding America’s children.
When I make ice cream or lemon curd, recipes that call for only egg yolks, I freeze the whites for a later use. Apparently I made a lot of sweet stuff, because I found about 20 egg whites in my freezer! Yay, more cookies for the bake sale!
Meringue cookies are a classic cookie that I remember making every Christmas with my mother. She would add chocolate chips and mint extract, making a candy cane-like cookie! I loved those cookies.
Save your egg whites so you can make these crispy and chewy, fat free and gluten free delights.
- 12 ounces egg whites, room temperature
- 1 1/2 teaspoons cream of tartar
- 3 cups superfine sugar
- 4 teaspoons vanilla extract
- food coloring, if desired
Using an electric mixer on medium high speed, whip the egg whites until they become frothy. Add the cream of tartar to the egg whites and beat until soft peaks form.
Slowly begin adding the sugar in a thin stream, stopping occasionally to let the sugar get incorporated. Beat the egg whites until glossy and stiff peaks form. Add the vanilla extract and beat well. Add food coloring if you desire.
Heat the oven to 225 degrees F. Line 2 large sheet pans with parchment paper or silicone baking liners.
Carefully spoon the meringue into a pastry bag fitted with a star tip. If you not have a pastry bag, you can simply drop the meringue by spoonfuls onto the sheet pan.
Pipe the meringue cookies in the size you desire, leaving about 1 inch between cookies.
Bake the cookies in the oven for 40-45 minutes, then turn the oven off. Leave the cookies in the oven approximately one hour, or until the cookies have cooled.
Remove the cookies from the pan, and continue to cool and dry on a wire rack.
Prep time: Cook time: Total time: Yield: 50 – 60 cookies