Double Vanilla Meringues – a delicious recipe with vanilla bean, egg whites, cream of tartar, granulated sugar, powdered sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 225u00b0.
2
Cover 2 large baking sheets with parchment paper, and secure paper with masking tape.
3
Scrape seeds from vanilla bean. Reserve vanilla bean for another use.
4
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.
5
Spoon batter into a pastry bag fitted with a large star tip. Pipe 60 mounds onto prepared baking sheets.
6
Bake at 225u00b0 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.
401
kcal
Calories
10
g
Fat
50
g
Carbs
13
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 vanilla bean, split lengthwise, 4 large egg whites, 1/4 teaspoon cream of tartar, 1/2 cup granulated sugar, and more.
Yes, Double Vanilla Meringues 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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