Assumption Meringue Clouds
These light and airy cloud-like cookies are crispy on the outside and marshmallowy on the inside. They’re an excellent addition to a Christmas cookie plate, but we also love them for baby showers, wedding showers, tea parties, and cloud-associated feast days like the Ascension and the Assumption. This recipe is a great way to use up extra egg whites from recipes that use only yolks. (I store egg whites in the freezer labeled with how many are in the container.) This is the same basic recipe as our Christmas Pavlova Wreath. Use a clean, dry mixing bowl and beater, and carefully separate the eggs to avoid any fat in the egg white mixture, which will prevent the egg whites from whipping up to stiff peaks. If humidity is an issue where you live, you might need to wait until winter for these. Humidity is the enemy of meringues.
Ingredients
- For the meringues
- 4 large egg whites room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 350°F (note: you will reduce the oven temperature to 225°F as soon as you place the meringues in the oven). Line two large baking sheets with silicone baking mats or parchment paper. Make sure they’ll both fit in your oven at the same time.
- With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. With the mixer running on high, slowly add the sugar. Continue beating on high speed until glossy stiff peaks form, about 2 more minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Keep beating until you have stiff peaks, but do not over mix. Add the vanilla extract, cream of tartar, and cornstarch and mix with a rubber spatula..
- Using the rubber spatula, scoop the mixture into a piping bag or a gallon-size zip top plastic bag. Cut about ¼ inch up from the corner of the bag to create an opening ½ inch across. Squeeze the mixture out, making bumpy clouds or kiss shapes 1 inch tall and 1 inch wide.
- Place the meringues in the oven. As soon as you close the oven door, reduce the heat to 225°F. Bake until the cookies are firm and dry but not browned, about 1 hour. Turn the oven off and let them cool inside the oven, at least 30 minutes. Once cool, they can be stored or served.
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