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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2008
Ingredients
1 cup sugar, divided
1 vanilla bean
3 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
Preparation
Preheat oven to 325°.
Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean,
and add seeds to sugar; discard bean. Stir well with a whisk.
Beat egg whites, cream of tartar, and salt at high speed of a mixer until
foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating
mixture until stiff peaks form. Gradually add vanilla bean mixture and
extract; beat until just combined. (Stiff peaks will take on the
consistency of marshmallow cream.)
Cover a baking sheet with parchment paper; secure to baking sheet
with masking tape. Drop batter by level tablespoonfuls onto prepared
baking sheet. Bake at 325° for 35 minutes or until crisp. Cool on pan
on a wire rack. Repeat procedure with remaining batter, reusing
parchment paper. Store in an airtight container.
Yield
2 1/2 dozen (serving size: 1 cookie)
1 cup sugar, divided
1 vanilla bean
3 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
Preparation
Preheat oven to 325°.
Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean,
and add seeds to sugar; discard bean. Stir well with a whisk.
Beat egg whites, cream of tartar, and salt at high speed of a mixer until
foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating
mixture until stiff peaks form. Gradually add vanilla bean mixture and
extract; beat until just combined. (Stiff peaks will take on the
consistency of marshmallow cream.)
Cover a baking sheet with parchment paper; secure to baking sheet
with masking tape. Drop batter by level tablespoonfuls onto prepared
baking sheet. Bake at 325° for 35 minutes or until crisp. Cool on pan
on a wire rack. Repeat procedure with remaining batter, reusing
parchment paper. Store in an airtight container.
Yield
2 1/2 dozen (serving size: 1 cookie)
| Double-Vanilla Meringue Cookies |