Meringue Cookie Recipe Using Leftover Egg Whites
Ways to Use Properly Stored Extra Egg Whites
Dec 2, 2008
Many popular holiday dessert recipes call only for egg yolks, leaving a baker with a significant number of separated egg whites on hand. While the health conscious cook may be tempted to use egg whites in a cholesterol-reduced omelet, egg whites can also be whipped to add texture and body to desserts, such as these meringue cookies.
How to Store Extra Egg Whites
Stored egg whites must be kept free of egg shell, water and yolk, as this will impede the whipping process. Separated egg whites should be stored in a sealed, covered container in the refrigerator until ready to be used. Egg whites that will be used in a meringue should be allowed to warm to room temperature immediately prior to being whipped.
What to Do With Leftover Egg Whites
Meringue cookies are a great way to use up leftover egg whites as they can be made with only two ingredients – sugar and egg whites. The standard sugar to egg ratio is ¼ cup sugar for each egg, so this recipe can be adjusted to use any amount of egg white available. Cream of tartar, or tartaric acid, is used to stabilize the egg whites making it easier to create the egg foam on wet or humid days.
Easy Meringue Cookie Recipe
Ingredients:
- 3 egg whites, room temp
- ¼ tsp cream of tartar
- ¾ cup superfine sugar
- ¼ tsp flavoring extract
- few drops food coloring (optional)
Directions:
- Preheat oven to 200 degrees F (105 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk egg whites on medium speed until foamy. Add cream of tartar and continue to be beat until soft peaks form.
- Slowly add the sugar, one tablespoon at a time, whisking continuously until stiff, glossy peaks form. Whisk in flavoring extract and food coloring, if using.
- Transfer the meringue into a pastry bag. Pipe 2" rounds onto the parchment paper.
- Bake for 2 ½ - 3 hours, rotating the baking sheet halfway through baking for even cooking. Do not otherwise open oven door during the baking process. Meringues will be hard and lightly golden in color. Let cool completely before storing in an air-tight container.
Tip: Different flavoring extracts can be used to reflect the seasons. Vanilla and almond extracts are good year-round. During the holidays, peppermint or cinnamon flavors can be used and crushed peppermint candies can be sprinkled on wet meringue prior to being placed into the oven. Lavender and lemon extract make excellent meringue cookies for spring garden parties.
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