What do you do with the egg whites after making custard or ice cream with egg yolks? You make meringue cookies! Lighter than air, they are like eating one of my favorite treats – cotton candy!
2 egg whites, at room temperature
2 pinches cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup superfine sugar, divided
Heat oven to 200 degrees.
Line a baking sheet with parchment paper
Take a quart size ziploc bag and cut a 1/2 inch hold in the corner
Use an electric mixer to beat egg whites with cream of tartar, salt and vanilla.
When whites begin to hold stiff peaks, gradually beat in half the sugar.
When peaks become glossy, gently fold in remaining sugar.
Spoon the mixture into the ziploc bag.
Pipe the cookies each about an inch wide and tall.
Bake meringues for 2 hours.
Turn oven off, prop door open and allow meringues to sit in oven for another hour
Yield: About 2 dozen.
