Recipe: Double-Vanilla Meringue Cookies (using vanilla bean)

DOUBLE-VANILLA MERINGUE COOKIES

"Add the vanilla bean seeds at the end of the beating process, as their natural oils can prevent the egg whites from beating to stiff peaks. When baked long and slowly, stiffly beaten egg whites turn crisp, as they do in these cookies."

1 cup sugar, divided use
1 vanilla bean
3 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 325 degrees F.

Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Stir well with a whisk.

Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gradually add vanilla bean mixture and extract; beat until just combined. (Stiff peaks will take on the consistency of marshmallow cream.)

Cover a baking sheet with parchment paper. Drop batter by level tablespoonfuls onto prepared baking sheet.

Bake at 325 degrees F for 35 minutes or until crisp. (Bake them 10 minutes less for a cookie that's slightly chewy on the inside.) Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper.

Store cookies in an airtight container for up to a week or freeze for up to 3 months.

Makes 2 1/2 dozen cookies
Source: Cooking Light magazine, August 2000