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In our June/July issue, we revealed the secrets of how to make meringue. Once you've made your perfect meringue, you'll need something fun and yummy to do with it ... in come meringue cookies. Some people also call these meringue kisses, meringue drops, or simply meringues. Whatever you want to call them, these sweet little cookies are equal parts chewy and crunchy, and everyone loves them. This is a great way to use up extra egg whites if you had a recipe, such as ice cream, that called for lots of egg yolks. Add your own flavorings, such as chocolate-almond or strawberry-peppermint, once you've mastered plain-but-delicious vanilla. This recipe makes about 2 dozen cookies, and is easily halved or doubled.
2 large egg whites
1/8 tsp cream of tartar
1/2 cup sugar
1/2 tsp vanilla extract
Preheat the oven to 225 degrees Fahrenheit. Follow the steps in Meringue Science: Perfecting the Egg White Foam, adding the vanilla after the last of the sugar is incorporated. Scoop the meringue into a pastry bag fitted with a star tip (or into a baggie with a corner cut off). Drop 1-inch stars onto a baking sheet, and bake meringues for about 40 minutes. Turn off the heat, but let the cookies remain in the oven for another 30 minutes.
Check out Egg Recipes: The Incredible Versatility of Pastured Eggs for more egg recipes.