Although I’ve never liked
any kind of meringue pie, I adore meringues — those crunchy bits of pillowy slow-baked egg-white goodness. Maybe it’s because my maternal grandmother always had a reused (I don’t think we would use the word “recycled” 40 years ago) coffee can full of them when we’d drive up from Tennessee to visit her and my grandpa in southern Illinois. I assume that with her Depression-honed frugalness, she made them from leftover egg whites — although I don’t remember her making anything especially yolk-centric. Anyway, to keep me from embarrassing her by buying four containers of store-made meringues at once, Younger Daughter has perfected her recipe and technique for homemade meringues. They’re so much better and better-for-you than store-bought. Her great-grandmother would be proud.
- First, separate three eggs. The easiest way is to let the whites drip through your fingers into a bowl. Discard yolks or save for another recipe.
- Add 1/4 teaspoon cream of tartar to whites and beat until soft peaks form. Add 3/4 cup sugar 1 tablespoon at a time while beating until stiff peaks form and it’s glossy.
Then fold in 1/8 teaspoon vanilla extract and some grated vanilla bean. Put half egg-white mixture into a plastic
gallon food-storage bag and cut one of the corners off. Squeeze dollops of the mixture onto a parchment- or wax-paper covered baking sheet. For chocolate meringues, add 1 1/2 tablespoon cocoa powder and mini chocolate chips to remaining egg-white batter and repeat. Bake at a low temperature — 225 degrees — for about one hour. They’ll be yummy but still a bit chewy. Then turn oven off and let sit overnight or for several more hours to dry out. Just remember to take them out of the oven before turning the oven on for something else. I’m just saying. Anyway, I could eat a whole pan of these at one sitting. They’re really easy and fun and have no fat in them whatsoever. And I still can taste the grandmother-love in them, along with daughter-love. That is one powerful combination.
Coffee with Cathy 
I’ve always been a meringue fan, going back to grandma’s banana pudding. And I just love these cookies, which are not something we had around my house when i was a kid.
I am in no way shape or form coordinated enough to do this.
But…if someone wants to try it I’d be more than happy to eat it. I am definitely coordinated to eat…yes, definitely…
a must try here… love meringues
gp
Kathy — You can do it! We have faith in you! I want to see the photos!!!
MountainInnKeeper — I’m honored that you want to try our recipe. Let us know how it turns out.
You seem to be having some sweet time with your daughter–a real blessing from God.