As a child growing up, the thing I loved going to simchot for the most was (after Linzer cookies) the meringues. It was so much fun to take a bite and wait for it to slowly dissolve in my mouth. These are a great treat year-round, but almost a necessity for someone with a nut allergy.
- 4 egg whites -
- 1 cup sugar -
- 1 tsp vanilla extract -
1. Pre-heat oven to 275. Like a cookie sheet with parchment paper.
2. Separate whites from yolks and reserve yolks in the fridge for another use.
3. Beat whites halfway in electric mixer and slowly add the sugar.
4. Continue beating until the ‘snow’ is glossy & stiff. Using a spatula, gently transfer to a gallon-sized zip-top bag. Cut off the top of the bag and pipe onto the cookie sheet. Bake for 1 hour.
Notes: You can feel free to add a small amount of cocoa or chocolate chips to the mix for chocolate meringues, or flaked coconut (both measured to your preference) for a change of pace.
Alternatively, if you don’t mind the extra mess, cut a larger hole in the bag and pipe a much bigger ‘cookie’ onto the tray. Using the bottom of a glass, press into the center of the meringue and then baked. Once done, you’ll have a beautiful and edible base for a complete dessert – scooping sorbet or mousse into the center makes for an amazing presentation!