Toasted Marshmallow Meringues

Meringues are largely underestimated. They are a light, fluffy, lower-cal cookie. They are relatively straightforward in composition: eggs, sugar, cream of tartar, flavor (optional). The only drawback is start-to-finish time. Once you spend about 20 minutes getting the meringues ready for the oven, it takes 1-2hrs to bake them. Still, if you are in a pinch for something sweet and easy, make some great cookies. Spend the baking time catching up on chores or washing your hair.

My first attempt at vanilla-flavored meringues turned out pretty darn well. They came out tasting like toasted marshmallows.

Toasted Marshmallow Meringues
4 egg whites at room temperature
1/4 teaspoon cream of tartar
1/2 cup powdered sugar
1 teaspoon vanilla extract
Parchment paper or silicone baking sheet

1. Preheat oven to 200 degrees F. Line a non-insulated baking sheet with parchment paper or silicone baking sheet. Set aside.

2. Transfer your egg whites in a mixing bowl. It may be easiest to tap the top side of the egg, pull out a hole's worth of shell, and let the white drip into a small dipping bowl. That way, no yolk gets into your bowl. (Even easier- use egg egg whites from a carton.) You can do one egg at a time this way, with no mistakes.

3. Beat eggs (with a whisk or electric mixer) until they are foamy.

4. Add cream of tartar. Beat the combination into soft peaks. (Peaks kinda look like soft waves.)

5. Add powdered sugar 1 tablespoon at a time while beating the mixture into stiff peaks.

6. Add vanilla and continue beating until it is all mixed in.

7. Transfer the mixture into an icing bag. Squeeze the batter into about 24 little teardrop shapes, about 1 inch apart.

8. Bake 1.5hrs-2hrs, depending on your oven. They are done when they are just golden brown. (Mine took 1.5hrs.) Turn baking sheet every 45 minutes to allow even baking. Bonus: Allow to cool in the oven with the door closed to make the cookies more crisp.