MERINGUE COOKIES

By Shaylie

Meringues may be a little soft immediately after being removed from the oven but will stiffen as they cool. To minimize stickiness on humid or rainy days, allow the meringues to cool in a turned-off oven for an additional hour (for a total of 2) without opening the door, then transfer them immediately to airtight containers and seal. Cooled cookies can be kept in an airtight container for up to 2 weeks

Ingredients

• 3/4 cup (5-1/4 ounces) sugar
• 2 teaspoons cornstarch
• 4 large egg whites
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon table salt

Details

Servings 48

Preparation

Step 1

1. Adjust oven racks to upper-middle and lower- middle positions and heat oven to 225 degrees. Line 2 baking sheets with parchment paper. Combine sugar and cornstarch in small bowl.
2. In stand mixer fitted with whisk attachment, beat egg whites, vanilla, and salt at high speed until very soft peaks start to form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds. With mixer running at medium speed, slowly add sugar mixture in steady stream down side of mixer bowl (process should take about 30 seconds). Stop mixer and scrape down sides and bottom of bowl with rubber spatula. Return mixer to high speed and beat until glossy, stiff peaks have formed, 30 to 45 seconds.
3. Working quickly, place meringue in pastry bag fitted with 1/2-inch plain tip or large zipper-lock bag
with 1/2 inch of corner cut off (see page 30). Pipe meringues into 11/4-inch-wide mounds about 1 inch high on baking sheets, 6 rows of 4 meringues on each sheet. Bake 1 hour, rotating pans front to back and top to bottom halfway through baking. Turn off
oven and allow meringues to cool in oven at least 1 hour. Remove from oven and let cool to room temperature before serving, abort 10 minutes

CHOCOLATE MERINGU E COOKIES
Follow recipe for Meringue Cookies, gmtly folding
2 ounces finely chopped bittersweet cEocolate into meringue mixture at end of step 2.

TOASTED ALMOND MERINGUE COOKIES
Follow recipe for Meringue Coodes, substituting 1/2 teaspoon almond extract for vanilla extract. In step 3, sprinkle meringues with 1/3 cup coarsely chopped toasted almonds and 1 teaspoon coarse sea salt, such as Maldon (optional), before baking.

ORANGE MERINGUE COOKIES
Follow recipe for Meringue Cookies, stirring 1 tea¬spoon finely grated orange zest into sugar mixture in step 1.