Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

The expense of the vanilla bean is worth it--the delicate flavor shines through in these cookies, which taste like toasted marshmallows.

Wendy Kalen
Recipe by Cooking Light May 2004

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
5 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 225º.

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

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

  • 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.

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

  • 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.

Nutrition Facts

13 calories; protein 0.2g; carbohydrates 3.1g; sodium 4mg.
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