Double-Vanilla Meringue Cookies

Name: Double-Vanilla Meringue Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 0 teaspoons cream of tartar; 3 larges egg whites (at room temperature); 0 teaspoons salt; 237 milliliters sugar, divided; 1 vanilla bean; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Double-Vanilla Meringue Cookies a try. This recipe serves 24. Watching your figure? This gluten free, dairy free, fodmap friendly, and vegetarian recipe has 35 calories, 0g of protein, and 0g of fat per serving. Head to the store and pick up vanilla bean, egg whites, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Stir well with a whisk.

Ingredients you will need

Vanilla Bean

Seeds

Sugar

Equipment you will use

Whisk

Bowl

Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gradually add vanilla bean mixture and extract; beat until just combined. (Stiff peaks will take on the consistency of marshmallow cream.)

Ingredients you will need

Marshmallow Cream

Cream Of Tartar

Vanilla Bean

Egg Whites

Extract

Sugar

Salt

Equipment you will use

Blender

Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet.

Equipment you will use

Baking Paper

Baking Sheet

Bake at 325 for 35 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.

Equipment you will use

Baking Paper

Wire Rack