Like Hundreds of times before I was left with the egg whites, but today was going to be different. Nine times out of ten I will toss out the egg whites, because I saw no use for them, they clearly weren't needed in the recipe I was working on in that moment, but I was always left with that tinge of guilt for having thrown away food. SO, today I decided to save the egg whites from oblivion and make Meringue Cookies! How hard could it be?
I scoured the compendium of knowledge in search of guidance, but there were too many voices, I couldn't make out the proper path. Perseverance won out and I found the best way to make Meringue Cookies.
If you have a mechanical beater, use it, otherwise stretch out your best arm and prepare to whisk up a frenzy.
I used two egg whites, because that was what I was left with, but this recipe can easily be expanded upon.
Ready, set, whip! Whip up the egg whites until they are white a fluffy. you'll know when they're done when they create sturdy, fluffy peaks when you pull up the whisk. Half way between this process add 1 tablespoon, more or less, of vanilla extract (Add any flavor extract you want).
The oven should have been pre-heated to 200 degrees Fahrenheit at this point.
The recipe I found called for 1/4 cup of powdered sugar for each egg white, it was a little too sweet for me, but it might be fine for you. Add less powdered sugar if you want. Dust the powdered sugar over the whipped egg whites and folded it in, once its all mixed in whisk it up a little more.
Step 3: Bake or Dry, Either One
You're now ready to bake! Now, every Meringue Cookie I saw on the inter-webs were picture perfect, like little fluffy princess cookies. My version calls for a more rustic approach. Grab a spoon, scoop up some of the now Meringue and plop it on a baking tray lined with wax paper. If you twirl the spoon on top of the dollop and pull it up and out you might get the teeny tiny curly q's.
Bake the Meringue Cookies for an hour and a half, but watch them like a hawk. My first batch burnt, because I didn't realize the temperature was too high. Essentially you are not baking, you are drying. the low heat is removing the moisture from the Meringue Cookies, leaving them light and crunchy.
Once the Meringue Cookies are done turn off the oven and place them in a dry place for a few hours. I just left them in the oven with the door open a crack and forgot about them.
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