On those occasions when you find yourself with extra egg whites left over from
a recipe calling for yolks, don't throw them away or give them to the dog: make
meringues, those light-as-air, nonfat cookies that go together in a flash, then
crisp up ever so gradually in a slow oven.
- 4 large egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup (3 1/2 ounces) Baker's Special, extra-fine, castor, or granulated sugar
- 1 teaspoon vanilla extract (or the extract of your choice)
- Sparkling sugar crystals
- Preheat the oven to 250 degrees F. Lightly grease (or line with parchment)
two large baking sheets.
- In a large bowl, beat the egg whites till foamy, then add the salt and cream of tartar.
- Add the sugar gradually, continuing to beat, until the meringue is thick
and glossy and forms stiff peaks.
- Stir in the vanilla extract or other flavoring at the end.
- Drop meringue by tablespoonsful (a tablespoon cookie scoop works well here)
onto the prepared baking sheets.
- Sprinkle each with sparkling sugar crystals.
- Bake for 1 hour, then turn off the oven and let the kisses cool in the unopened
oven (don't peek!) for 2 1/2 to 3 hours (1 1/2 to 2 hours for meringues
that are chewy in the center, rather than crisp all the way through).
Yield: about 30 meringues
Reprinted with permission from
King Arthur Flour.