Double-Vanilla Meringue Cookies – a delicious recipe with sugar, vanilla bean, egg whites, cream of tartar, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0.
2
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.
3
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.)
4
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 325u00b0 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.
5
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.
377
kcal
Calories
8
g
Fat
54
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup sugar, divided, 1 vanilla bean, 3 large egg whites (at room temperature), 1/4 teaspoon cream of tartar, and more.
Yes, Double-Vanilla Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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