What does one do with leftover egg whites from yesterday’s yolk-only hamantaschen? She makes meringues!
Meringues are simple ingredient-wise, but they definitely take patience. Whipping egg whites to stiff peaks can take upwards of 10 minutes, depending on your mixer, so this isn’t a recipe you can rush. The result, though, is a light, airy, fluffy cookie that is definitely worth the time.
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 2/3 cup sugar
- 2 tablespoons unsweetened cocoa powder
Preheat oven to 300 degrees.
Line a baking sheet with parchment paper.
In a small bowl, combine sugar and cocoa powder; set aside.
In a mixing bowl, beat together egg whites, vanilla, and cream of tartar until soft peaks form.
With the mixer running on medium speed, add sugar/cocoa mix, one tablespoon at a time, until combined, gently scraping the sides of the bowl as necessary.
Continue beating at high speed until stiff peaks form.
Drop by rounded teaspoons, spacing about two inches apart.
Bake for 20-22 minutes, until bottoms are very light brown.
Cool completely on the baking sheet.