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Yield
5 dozen (serving size: 1 cookie)
Karry Hosford

How to Make It

Step 1

Preheat oven to 225º.

Step 2

Cover 2 large baking sheets with parchment paper, and secure paper with masking tape.

Step 3

Scrape seeds from vanilla bean. Reserve vanilla bean for another use.

Step 4

Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla seeds and extract; beat just until blended.

Step 5

Spoon batter into a pastry bag fitted with a large star tip. Pipe 60 mounds onto prepared baking sheets.

Step 6

Bake at 225º for 1 1/2 hours. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Carefully remove the meringues from paper.

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