Double-Vanilla Meringue Cookies
By using vanilla bean and extract, you’ll get double the vanilla flavor in these meringue cookies.
Add the vanilla bean seeds at the end of the beating process, as their natural oils can prevent the egg white from beating to stiff peaks. When baked long and slowly, stiffly beaten egg whites turn crisp, as they do in these cookies. Bake them 10 minutes less for a cookie that's slightly chewy on the inside. Store cookies in an airtight container for up to a week or freeze for up to three months.