Some ice cream recipes, like the s’mores one leaves you with A LOT of egg whites. I had no idea what to do with EIGHT egg whites. I first thought of an omelet, but it was the middle of the afternoon and I wasn’t hungry for an omelet and those are kind of something best eaten right away. So I went off to my trusty friend, Google, and searched “what to do with egg whites”. I probably went through 50 or so random recipes before the idea of meringue cookies stood out to me.
I was immediately intrigued. A cookie made of essentially nothing but egg whites? How could that work? Since it was a blah Sunday afternoon and I couldn’t go to the pool I figured there was nothing better to do than try out this recipe.Print
- Prep Time: 40 mins
- Cook Time: 90 mins
- Total Time: 2 hours 10 mins
- Yield: 5 dozen
- Category: Cookies
- Method: Baking
- 3 egg whites, at room temperature
- 1/4 tsp. cream of tartar
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 1. Preheat the oven to 200. Line two large baking sheets with parchment paper. Place a #1 Wilton tip (or other large tip) in a disposable pastry bag. Set everything aside.
- 2. Combine the egg whites and the cream of tartar in the bowl of your stand mixer with the whisk attachment. Beat on medium-high speed until soft peaks form.
- 3. Slowly add in the sugar, about 1 tablespoon at a time until all of the sugar has been incorporated into the egg whites and continue beating until the egg whites are stiff and glossy.
- 4. Add the vanilla and eat until combined. If the mixture is very warm, refrigerate for 10-20 minutes or until just slightly chilled.
- 5. Pipe the egg white mixture into the disposable pastry bag. Pipe 1″ rounds onto the prepared parchment paper.
- 6. Bake the cookies for 1 1/2 hours or until the cookies are dry and hard. Transfer the cookies to a wire rack and let cool. Store in an airtight container for up to a week
Keywords: meringue, egg white cookies
Well aren’t these fancy little bites of melt-in-your-mouth light-as-air sugaryness! I had no idea what to expect from these cookies but I was more than pleased with the way they turned out. I can’t wait to make these around the holidays and either add some food coloring to have festively colored ones or dip the tips in chocolate or maybe sprinkle the tops of them with some crushed peppermint candies before baking.
As long as you have a stand mixer and some patience, I’m fairly certain even the most inexperienced baker could pull off these cookies.