These light-as-air cookies were a real treat for us. What else does one do with 4 leftover egg whites, but make meringue cookies! They were crunchy on the outside & chewy in the center. The cookies sprinkled with Jello flavoured powder actually had a cotton candy taste to them. Will definitely make these again!
4 egg whites
1/4 tsp cream of tartar
2 cups Confectioners Sugar
1 vanilla bean, split & the beans scraped out (place the scraped pod aside for other uses, use only the insides)
dry Jello powder, any flavour (optional)
1. Preheat oven to 225 degrees F. Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add vanilla bean scrapings and sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.
2. Drop tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry Jello powder.
3. Bake 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.
NOTE: I put my beat meringue in a large zip lock bag and cut the tip off, so I could pipe them into little cookies. Worked great!
Source: Based on a recipe from AllRecipes.com