Thursday, May 19, 2011

A Request

Vanilla Meringue Cookies

3 egg whites
1/4 tsp cream of tartar
3/4 c sugar
1 tsp vanilla

preheat the oven on 250.
Beat the egg whites, cream of tartar, and vanilla on medium until they're pretty foamy, then gradually add the sugar while blending on high until stiff peaks form. You should make sure that your sugar is dissolved before transferring to the baking sheet. Rub a little between two fingers to see if it feels grainy, if it does you should continue to blend until it's dissolved. I ground my sugar with the mortar and pestle until it was pretty fine, you can also use a food processor, either way they come out better with fine sugar. I believe I added just the tiniest pinch of salt to mine as well. Then, either use a pastry bag, or spoon the mixture onto a parchment paper or foil lined baking sheet. They don't expand much, if at all, in the oven so you can put them pretty close together. Bake for 30 minutes, rotate, and bake another 30. Then turn off the oven and leave them in there anywhere from 1 hour to over night.

This was my first time making them, so I was unaware how sensitive they are to humidity. I was also far too impatient to leave them in the oven forever so mine got a little sticky on the outside. They are still amazing, and I plan on making more as soon as my current stash runs out. I will have to play around with the cook time a bit, and maybe learn to be patient.

The great thing about these cookies is that you can use any flavor you want. I'm thinking about trying some peppermint extract, or lemon next time. Also, food coloring will make them prettier.

There are 48 calories in three egg whites, 580 calories in 3/4 cup sugar, 2 calories in 1/4 tsp cream of tartar, and 12 calories in 1 tsp of vanilla. Divided up between the 65+ cookies this recipe makes that's only 10 calories per cookie.

Eat it!


  1. Yay! Thank you, Lauren!

  2. what the hell is cream of tartar????

  3. i have no idea what it is. it comes from the spice section. it's a white powder. i'm not really sure what it does. but apparently it's important.

  4. *nerd alert*

    Cream of tartar is potassium bitartrate. In this recipe it's used to stabilize the egg whites, allowing them to get fluffier before breaking down.

    It's also used when making hard candy to prevent the syrup from crystalizing too quickly and forming bubbles.

    I'm not sure whether you actually cared or not, but I'm one of those people who annoys with too much information sharing.

  5. Hey! I just learned something! Thanks!

  6. Oh Wow, those look yummy! I'm impressed. I'm sure that I would be impatient too. It's that ADD thing I think . . . patience is NOT one of my strengths. Thanks for sharing this recipe.