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Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 300°F. Line a large baking sheet with parchment paper; set aside. Using the tip of a sharp knife, scrape pulp from vanilla bean. In a small bowl, combine the vanilla pulp and sugar; set aside. (Reserve the bean for another use, such as making vanilla sugar.)
In a large bowl, combine the egg whites, vanilla extract, cream of tartar and salt. Beat with an electric mixer on medium until soft peaks form (tips curl). Gradually add sugar mixture, about 1 tablespoon at a time, beating on high until stiff peaks form (tips stand straight).
Transfer meringue to a pastry bag fitted with a large closed star tip. To make each cookie, pipe meringue into a 6-inch strip with a curled end onto prepared baking sheet. Bake for about 20 minutes or until tops are very lightly browned and dry. Transfer cookies to wire racks; let cool.