Page 58 - Classic Cookies with Modern Twists

Vanilla Bean Me ringues

Mer ing ues are beautiful to behold and fun to eat. Th ey’re also
super simple if you stick to a few r ules: 1) Make sure your mi xing
bowl and whisk are free of g rease or moisture. 2) Use slightly warm
egg whites—preferably older ones—that don’t contain even a speck

of yolk. 3) Allow ¼ cu p sugar for ever y egg white. 4) Add the sugar
slowly for the g reatest volume.

MAKES ABOUT 3 DOZEN COOKIES

¾ cup superfine gr anulated sugar
½ vanilla bean, split and scraped

¼ cup confectioners’ suga r

4 egg whites, room temperature
¼ teaspoon cream of tartar

Pinch fine sea salt

1 teaspoon vanilla extract

1. Line 2 baking sheets with parchment paper. In the bowl of a
food processor tted with the met al blade, mix the granulated
sugar and vanilla bean seeds, pulsing in short bursts until the
sugar is speckled with the vanilla bean. Sift into a small bowl.

Sift the confectioners’ sugar into a second bowl.

2. Place the egg whites in the clean, dr y bowl of a st and mixer
tted with the whisk att achment, or use a handheld electric
mixer. Begin mixing on medium speed, adding the cream of