Name: Meringue Cookies
Prep time: 20 min
Total time: 110 min
Yield: about 2 dozen cookies
Cuisine: Cookies and Bars, Eggs
Ingredients: 3/4 cup slivered almonds; 1/4 cup confectioners' sugar; 3 egg whites, no trace of yolk; 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; 1/2 cup granulated sugar

Share:

Rate this Recipe:

Meringue is a cook’s miracle. Mostly egg whites and air, this cloudlike mass is easy to create. But a speck of fat can ruin the whole thing. Make sure there’s no yolk in there, and wipe your tools with vinegar to remove any traces of oil or fat.

Ingredients

3/4 cup slivered almonds

1/4 cup confectioners' sugar

3 egg whites, no trace of yolk

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup granulated sugar

Instructions

Preheat oven to 350°. Spread almonds on a cookie sheet and toast 5 minutes. Cool, then chop roughly. Toss ½ cup almonds with confectioners’ sugar, reserving remaining ¼ cup for garnish; set nuts aside.

Reduce oven to 225°. Wet a paper towel with white vinegar and wipe the bowl and whisk of a mixer. Place egg whites in bowl, add cream of tartar and salt, then whisk on medium-high speed until foamy, about 1 minute. Gradually add granulated sugar in a very slow stream while whisking, until meringue is glossy and forms stiff peaks, about 2 minutes. Gently fold in the sugared almonds with a spatula. Drop tablespoons of batter onto a cookie sheet lined with parchment paper or nonstick baking pad. Bake 1-½ hours. Turn oven off. Let meringues stand in closed oven with the light on at least 4 hours or overnight. Garnish with the remaining almonds. Store in an airtight container.