Vanilla Meringues (Quick & Easy)
·3 egg whites at room temperature (save yolks for another use)
·1/8 tsp. salt
·1 cup white sugar, added one tablespoon at a time
·1/2 tsp. vanilla, clear if you have it
How to Make Vanilla Meringues (Quick & Easy)
- Line two large cookie sheets with parchment paper. Preheat oven to 250 degrees.
- Beat 3 egg whites and 1/8 tsp. salt with a hand mixer until foamy. Measure out 1 cup of sugar and add to the egg whites one tablespoon at a time, mixing well at medium speed after each addition.
- Continue mixing at medium speed until very firm peaks form and sugar has dissolved. (The peaks should hold and not flatten when left alone for a couple of minutes.)
- Very gently fold in 1/2 tsp vanilla. Drop by rounded teaspoonfuls onto parchment paper. Bake for 40 minutes at 250 degrees. Do not allow to brown. Let cool completely and store in airtight containers or ziplock bags. Will stay fresh for 2-3 weeks at room temperature making them ideal for early holiday baking.