sallye bates


I have not personally made this recipe, but it is from The Joy of Cooking cookbook, so I trust it is good.


★★★★★ 2 votes

5 Min
20 Min




  1. Place the rack in the center of the oven and preheat oven to 200º

    Line a baking sheet with parchment paper
  2. Place egg whites in large mixing bowl of electric mixer

    Beat at medium speed with whisk attachment until foamy

    Add the cream of tartar and continue to beat the egg whites until they form and hold soft peaks
  3. Add sugar a little at a time and continue to whisk at medium high speed until all sugar is added and the mixture holds stiff peaks

    **Note: If you do not have superfine sugar, place your regular sugar in a food processor and process for about 30 seconds until sugar is superfine.
  4. Beat in the vanilla

    Take a small amount between your thumb and forefinger. If it feels gritty, the sugar has not totally dissolved. Continue whisking (beating) until mixture is silky smooth between your fingers
  5. Before you place cookies on cookie sheet, place a very small amount under each corner between the cookie sheet and parchment paper. This will keep the parchment paper from sliding around

    Using two tablespoons, place mounds of meringue on cookie sheet spaced far enough apart that they will not touch

    You may garnish them with slivers of almonds or other garnishes at this time
  6. Bake for approximately 1-1/2 to 1-3/4 hours

    Rotate the cookie sheet from front to back about halfway through so cookies will cook evenly

    The meringues are done when they are slightly colored and crisp to the touch

    Turn off oven , open the door a crack and leave the cookie sheet in the oven to continue drying several hours or overnight
  7. Store in covered container at room temperature for up to 1 week.

Printable Recipe Card


Course/Dish: Cookies, Other Snacks
Main Ingredient: Sugar
Regional Style: American

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