Red Meat Allergy Friendly Vanilla Bean Meringue Cookies
Total time2 hr 50 min
Prep time20 min
Cook time1 hr 30 min
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Learn more →Ingredients
24 servings
- 4 pasteurized egg whites, at room temperature
- ¼ tsp cream of tartar
- 1 cup superfine (caster) sugar
- 1 tsp vanilla bean paste
- ⅛ tsp fine sea salt
Instructions
- 1
Position a rack in the center of the oven and preheat to 225°F (107°C). Line two large baking sheets with parchment paper.
- 2
Confirm the bowl and whisk attachment of your stand mixer (or a large mixing bowl and hand mixer beaters) are completely clean and grease-free — any fat will prevent the whites from whipping. Wipe them with a paper towel dampened with a little white vinegar, then dry thoroughly.
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