Vanilla Meringues

Recipe courtesy Mark Bittman
TOTAL TIME: 3 hr 20 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 2 hr
 
YIELD: About 2 dozen
LEVEL: Easy

ingredients

  • 2 egg whites, at room temperature
  • 2 pinches cream of tartar
  • 1/8 teaspoon salt
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Directions

Preheat the oven to 200 degrees F. Use an electric mixer to beat egg whites with cream of tartar, salt, and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.

Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a resealable plastic bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.

Bake meringues until hard, about 2 hours. Meringues are ready when they release from the parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.

Cook's Note: For chocolate meringues: Omit vanilla and sift 1 tablespoon, plus 1 teaspoon unsweetened cocoa powder with half the sugar. Add to egg whites, cream of tartar and salt. Continue with Step 1.

For pink vanilla meringues: After adding the first 1/4 cup sugar, add a drop or two of pink or red food coloring to mixture. Continue with Step 1.

Per piece (24)
Calories: 18
Total Fat: 0 grams
Saturated Fat: 0 grams
Protein: grams
Total carbohydrates: 4 grams
Sugar: 4 grams
Fiber: 0 grams
Cholesterol: 0 milligrams
Sodium: 17 milligrams

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5

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  • on September 22, 2012

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    Agree. Although chiarello tops my list of top chefs with actionable ideas for the novice home cook.

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  • on July 17, 2011

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    Mark rocks. This recipe and so many other recipes Mark mades are done so well and encourges me to want to cook immediatly!! Just really enjoy the way Mark cooks. He is currently on my top 3 list of cookes with Kelsy & Alton.....:) THANKS MARK!!!

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