Imagine biting into a cloud-like cookie that melts instantly on your tongue, leaving behind a whisper of pure vanilla bliss! These High Altitude Vanilla Bean Meringue Cookies are not just a dessert—they're a delicate culinary masterpiece that proves baking at elevation can be both an art and a science. Perfect for those who love light, crispy treats that are naturally gluten-free and utterly irresistible, these meringues will transform your kitchen into a gourmet bakery with just a few simple ingredients and some precision technique.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Instructions
- Prepare your workspace by ensuring all equipment is clean and dry. High altitude baking requires precision, so measure ingredients carefully.
- Separate egg whites from yolks, ensuring no yolk contamination. Allow egg whites to come to room temperature for about 30 minutes, which helps create more stable meringue.
- Preheat oven to 225°F (adjust for high altitude). Line two baking sheets with parchment paper or silicone baking mats.
- In a large, clean, dry mixing bowl, add room temperature egg whites and cream of tartar. Begin whisking at medium speed until soft peaks form.
- Gradually add granulated sugar, about 1 tablespoon at a time, while continuously whisking. Increase mixer speed to high.
- Continue whipping until stiff, glossy peaks form and sugar is completely dissolved. This typically takes 5-7 minutes.
- Gently fold in vanilla bean paste and salt, being careful not to deflate the meringue.
- Transfer meringue to a piping bag fitted with a large star tip. Pipe
- 5-inch rosettes onto prepared baking sheets, spacing them about 1 inch apart.
- Place baking sheets in preheated oven. Bake for 60-75 minutes, or until meringues are crisp and dry to the touch.
- Turn off oven and allow meringues to cool completely inside with the door slightly ajar. This prevents cracking.
- Once completely cool, carefully remove meringues from baking sheets. Store in an airtight container at room temperature for up to one week.
Tips
- Cleanliness is crucial: Ensure all your equipment is completely grease-free. Even a tiny bit of fat can prevent your egg whites from whipping properly.
- Temperature matters: Use room temperature egg whites for the most volume and stability. Let them sit out for about 30 minutes before starting.
- Sugar incorporation is key: Add sugar gradually and slowly to ensure it completely dissolves, creating a smooth, glossy meringue.
- High altitude adjustment: The lower air pressure at higher elevations can affect baking, so be precise with your oven temperature and baking time.
- Piping technique: Use a star tip for beautiful, professional-looking rosettes. Keep consistent pressure and size for uniform cookies.
- Moisture is the enemy: Store these delicate cookies in an airtight container to prevent them from becoming sticky or soft.
- Patience is a virtue: Allow meringues to cool completely in the oven with the door slightly ajar to prevent cracking and ensure a crisp texture.
Nutrition Facts
Calories: 29kcal
Carbohydrates: g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
