meringhe alla vaniglia
TOTAL TIME: 3 hours, 30 minutes
MAKES: 40 meringues
Light, airy, and low in calories, these crisp little cookies are delicious on their own and better when paired with fresh fruit. Serve them with some strawberries tossed with a little sugar.
- 2 large eggs
- 1 fresh vanilla bean, split lengthwise
- pinch cream of tartar
- pinch of salt
- 7 tablespoons granulated sugar
Heat oven to 200°. Line 2 baking sheets with parchment paper. In the bowl of an electric mixer, combine 2 large egg whites (at room temperature), seeds scraped from 1 fresh (moist) vanilla bean split lengthwise, and a pinch each cream of tartar and salt. Beat at medium-high speed until whites just hold soft peaks. With machine running, slowly add 7 tablespoons granulated sugar, a little at a time; increase speed to high and beat until meringue holds stiff, glossy peaks.
Drop meringue onto prepared baking sheet in heaping teaspoonfuls, spaced at least 1 inch apart. Bake, rotating pans halfway through, until dry and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)
Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.
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