Photo: Natalie Levin
Whenever I have left over egg whites I almost immediately make vanilla meringue cookies. It’s the easiest cookie recipe I know, with only few ingredients, and the result is always delicious and pretty.
These vanilla meringue cookies can be made ahead and kept in a sealed bag in the freezer. It’s delicious on its own, but you can also use these vanilla meringues for quick and easy cakes and desserts decoration.
So if you have a few leftover egg whites (from making creme brulee or creme alfajores cookies) – these vanilla meringues are definitely a must. They only take a few minutes of very easy prepartaion and they are simply delicious and even kids love them!
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Photo: Natalie Levin
Photo: Natalie Levin
Vanilla Meringue Cookies
For the meringue:
- 2 large egg whites
- Pinch of salt
- 60 grams (6 tbsp.) sugar
- 1 tsp. vanilla extract
- 60 grams (1/2 cup) sugar powder
- Preheat oven to 80c degrees.
- In a bowl of a mixer with whipping-attachment whip egg whites and salt at high speed.
- As soon as white foam begins to form, gradually add in the sugar while whipping.
- Add vanilla and continue whipping at high speed for 10-12 minutes, until very stable and glossy meringue forms.
- Add sugar powder into the bowl and fold until incorporated.
- Transfer the meringue into a piping bag with serrated piping tip and drizzle small meringues on a baking tray lined with baking paper.
- Bake for about 3-4 hours until completely dry.
- Cool completely at room temperature and keep in a sealed container.
- Keep the meringues in a sealed container at room temperature for up to 2 weeks.
Photo: Natalie Levin