Double-Vanilla Meringue Cookies

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Double-Vanilla Meringue Cookies Recipe
By using vanilla bean and extract, you’ll get double the vanilla flavor in these meringue cookies.
2 1/2 dozen (serving size: 1 cookie)

Ingredients

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1 cup sugar, divided
1 vanilla bean
3 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

Preparation

Preheat oven to 325°.

Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Stir well with a whisk.

Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gradually add vanilla bean mixture and extract; beat until just combined. (Stiff peaks will take on the consistency of marshmallow cream.)

Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 325° for 35 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.

Created date

August 2000

Nutritional Information

Calories 28
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 6.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 25 mg
Calcium 0.0 mg