Page 59 - Classic Cookies with Modern Twists

t art ar and salt when the whites are frothy. Continue beating for
about 2 minutes, or until soft peaks form. Increase the speed to

medium-high, and add the vanilla sugar slowly, about 1
t ablespoon at a time. After about 2 minutes, or when all of the
sugar has been added, increase to high speed, whipping until

rm, glossy peaks form, about 5 minutes. Add the vanilla and
beat until just blended, about 5 seconds. Sift the confectioners’
sugar over the whites and gently fold in with a r ubber spatula.

3. Preheat the oven to 225 degrees F. Use a pastr y bag tted with

a tip to make the mering ues, or simply dollop spoonfuls onto the
baking sheets, 1½ inches apart. Bake for about 1½ hours, or
until the mering ues are dr y and crisp. Turn off the oven and
leave the mering ues to dr y until cool. Store them in an airtight

cont ainer in order to ret ain crispness.

WITH A TWIST

Cinnamon Meringues: Omit the vanilla bean. Substitute ¼
cup light brow n sugar for ¼ cup of the superne sugar.
Combine the sugars in the bowl of a food processor, and
pulse in short bursts until they are nely ground. Transfer

to a small bowl. In a second small bowl, sift together the
confectioners’ sugar and ½ teaspoon grou nd cinnamon .
Lightly grate a cinnamon stick over the mering ues before

baking.

Pistachio-Ros ewater Meringues (pictured): Omit the vanilla
bean. Finely grind ¼ cup lightly toa sted pistachios with
the confectioners’ sugar. Substitute ½ teaspoon ros ewater
for the vanilla extract. Finely chop ¼ cup pistachios and

sprinkle over the cookies before baking.