Double-Vanilla Meringue Cookies

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* Exported from MasterCook *

 

Double-Vanilla Meringue Cookies

 

Recipe By :Cooking Light, August 2000

Serving Size : 30 Preparation Time :0:00

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar -- divided

1 vanilla bean

3 large egg whites (at room temperature)

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon vanilla extract

 

1. Preheat oven to 325°.

 

2. 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.

 

3. 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.)

 

4. Cover a baking sheet with parchment paper; secure to baking sheet with

masking tape. Drop batter by level tablespoonfuls onto

prepared 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.

 

Yield: 2-1/2 dozen (serving size: 1 cookie).

 

CALORIES 28 (0% from fat); FAT 0mg; PROTEIN 0.3g; CARB 6.7g; FIBER 0mg; CHOL

0mg; IRON 0mg; SODIUM 25mg; CALC 0mg

 

From AllMagazineRecipes Submitted by E.R. O'Grady

 

S(Formatted by):

" KES on 8/16/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 26 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 7g Carbohydrate; 0mg Cholesterol; 18mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

 

NOTES : Add the vanilla bean seeds at the end of the beating process, as their

natural oils can prevent the egg whites from beating

to stiff peaks. When baked long and slowly, stiffly beaten egg whites turn

crisp, as they do in these cookies. Bake them 10 minutes

less for a cookie that's slightly chewy on the inside. Store cookies in an

airtight container for up to a week or freeze for up to 3

months.

Nutr. Assoc. : 0 0 0 0 0 0