Prep 5 mins
Cook 2 hrs
If you want chocolate meringue cookies, gently fold in 2 ounces of finely chopped bittersweet chocolate at the end of step 2. The meringues may be soft right after coming out of the oven, but they will stiffen as they cool. If it's humid or rainy, you can minimize stickiness by allowing the meringues to cool in a turned-off oven for an additional hour (total of 2 hours cooking) without opening the door and then transferring immediately to an airtight container to seal. These can be kept in an airtight container for up to 2 weeks. Cooking time is inactive.
- Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 225°F Line 2 baking sheets with parchment paper.
- Combine cornstarch and sugar in a small bowl.
- In a stand mixer with the whisk attachment, beat the egg whites, vanilla, and salt at high speed until very soft peaks start to form and the foam just starts to gain volume (peaks should slowly lose shape when whisk is removed) about 30-45 seconds.
- Reduce the mixer speed to low and slowly add the sugar mixture in a steady stream down the side of the mixer bowl. This process should take about 30 seconds.
- Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
- Turn the mixer back on to high speed and beat until glossy, stiff peaks have formed, about 30-45 seconds.
- Working quickly and carefully, put meringue mixture into a pastry bag fitted with 1/2" tip. Pipe the meringues into 1 1/4"-wide mounds about 1" high. Try to fit 6 rows of 4 meringues on each baking sheet.
- Bake for 30 minutes, then rotate pans front to back, top to bottom, and bake for 30 more minutes.
- Turn off the oven and allow the meringues to cool for at least 1 hour (or 2 if a humid or rainy day). Remove from oven and allow to cool to room temperature before serving (about 10 minutes).
very good, i added chopped chocolate to make chocolate meringues.