Small Batch Meringue Cookies
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Six crisp vanilla meringue cookies made from one egg white and dried in a turned-off oven.
Ingredients
- 1 large egg white
- ¼ tsp cream of tartar
- ⅓ cup granulated sugar or caster sugar
- ½ tsp vanilla extract
Equipment
- hand mixer
- mixing bowl
- baking sheet
Directions
- Heat the oven to 350°F and line a baking sheet with parchment.
- In a very clean bowl, beat the egg white and cream of tartar on medium speed for about 1 minute, until foamy.
- With the mixer running, add the sugar 1 tablespoon at a time, waiting about 15 seconds between spoonfuls.
- Add the vanilla and beat on high until the meringue is glossy and holds stiff peaks.
- Spoon rounded tablespoons onto the baking sheet about 1 inch apart, or pipe them with a pastry bag.
- Put the pan in the oven and turn the oven off right away. Leave the door closed for 2 hours while the meringues dry.
- Let them cool completely on the pan, then store at room temperature.
Notes
The meringues dry in the heat left in the oven, so be sure to turn it off. They do not bake for 2 hours.
Nutrition
Serving: 19g | Calories: 47kcal | Carbohydrates: 11g | Protein: 0.8g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 13mg | Potassium: 40mg | Fiber: 0g | Sugar: 11g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0.6mg | Iron: 0mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 cookies; egg white counted as raw egg white (one large white 33 g), ⅓ cup granulated sugar or caster sugar (the first choice counted). Brands and portions vary, so use it only as an approximation.