I recently made crème brûlée and found myself with several leftover egg whites. I'm apt to skip scrambled egg whites and am a bigger fan of confections, which is why I decided to make meringue cookies. Ever since I made meringue-topped cakes, I can't get the fluffy stuff out of my head. Crisp on the outside and foamy on the inside, a bite of these meringue cookies will satisfy your sweet tooth without overindulging in something butter-filled. While the cookies are excellent on their own (or even with a glass of Champagne), I also recommend pairing them with tart strawberries and raspberries.
If you've never made meringue before, the most important thing to remember is the egg whites must be completely yolk-free. In addition, make sure your bowl and whisk attachment are clean, dry, and free from any residual oil. Fat is the enemy of fluffy meringue and will prevent the whites from whipping, which is why you must take preventative measures. Keep reading to see the recipe.
3 egg whites Makes eight to 10 meringue cookies.
3/4 cup superfine sugar
Pinch of salt
3 egg whites
Makes eight to 10 meringue cookies.