Stiff peaks. Nice stiff peaks. They are the secret to perfect meringues. Hell, they’re the secret to lots of things. But that’s not the kind of blog I’m writing. Back to food.
Ever since I went on a family vacation to Door County, WI and ate a perfectly magical meringue cookie, I’ve wondered how such perfection was possible. I finally made my first attempt and they were wonderful! Crisp on the outside and slightly chewy on the inside and only 1 point a piece! One of the beautiful things about such a simple recipe is that you can make them all sorts of different flavors. Try using 1 tsp vanilla extract and 1 tsp coconut extract. Or maybe use some cocoa powder and hazelnut extract to make a nice chocolate hazelnut meringue. It’s really up to you. And make sure to taste before you bake. This is one recipe where you’ll DEFINITELY want to lick the bowl.
Vanilla Meringue Cookies
PointsPlus Per Serving: 1
- 1 cup sugar, 22 PP
- 2 tsp vanilla extract, 1 PP
- 3 egg whites, 1 PP
- 1/4 tsp cream of tartar
- 1/4 tsp sea salt
1. Preheat oven to 325.
2. Cover 2 large baking sheets with parchment paper.
3. Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until foamy. Gradually add cup of sugar, 1 tbsp at a time, beating mixture until stiff peaks form. It takes a while, but just keep going! Stiff peaks will take on the consistency of marshmallow creme. If the peaks fall over, they aren’t stiff enough yet… obviously
4. Drop batter by tbsp onto prepared baking sheets about 2 inches apart. Bake at 325 for 35 minutes or until crisp. Cool on pan on a wire rack. Carefully remove from parchment paper. Store in an airtight container.