French Meringues
 
At only 21 calories each, this shouldn't even count as a splurge -- satisfying and delicate, perfect with a cup of tea, and easily adapted to any holiday. Try adding chocolate chips to the mix, or a tiny drop of food coloring, say red or green, for a Christmas treat that Santa and all the elves will enjoy! You'll need a piping bag and tip but a plastic bag can be used too -- just cut off the bottom corner and use that to pipe.
Ingredients
  • 4 large egg whites at room temperature
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 1 cup sugar (200 g)
  • 1 teaspoon vanilla
  • Possible additions: food coloring, chocolate chips, or peppermint or almond extract, optional
Instructions
  1. Preheat oven to 225F degrees and line a large cookie sheet with parchment paper.
  2. Combine egg whites, cream of tartar, and salt in a large bowl that is completely clean and free of any grease (not even a drop of grease or this won't work!)
  3. Using an electric mixer (or a stand mixer with a paddle or whisk attachment), stir on low until mixture becomes foamy.
  4. Increase speed to high and gradually add sugar about one tablespoon at a time, stirring after each addition until sugar is completely dissolved, about 15 seconds between each addition.
  5. Beat until mixture is thick, shiny, and has increased in volume. It should have stiff peaks and sugar should be completely dissolved.
  6. Stir in vanilla and any food coloring you may want to use, about ¼ teaspoon should be plenty. If using peppermint, be careful to only use a tiny drop or it will be too strong.
  7. Fit a large piping bag with a large tip or snip the edge of a plastic bag at the bottom corner and transfer meringue to the bag.
  8. Pipe onto prepared cookie sheet -- they can be close to each other as they will not spread during cooking.
  9. Bake for one hour then turn off the oven but do not open the oven door! Leave the oven door closed for about 2 hours to allow cookies to cool completely in the oven before removing them.
  10. The cookies should then be crisp and ready to be stored in an airtight container.
  11. As long as they're kept away from heat and moisture, they should remain crisp.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/12/18/cooking-for-and-by-the-kids/