Holiday season is cookie season! We are all about cookies this month: baking, decorating, gifting and hosting the classic cookie exchange. Today, we’re kicking off 30 days of holiday cookies, so be sure to check back every day for a new recipe! And for more inspiration and great recipes, visit our Cookie Central page.
These classic, elegant meringues are light and delicate — a perfect way to end a hearty holiday meal. They are lovely just as they are, but you can also flavor them by folding toasted flaked coconut or chopped nuts into the stiff egg whites. For a true Christmas treat, sprinkle them with crushed candy canes just before baking.
4 egg whites
1 pinch salt
1/8 tsp. cream of tartar
3/4 cup superfine sugar, plus more for sprinkling
1 tsp. vanilla extract
Preheat oven to 275 degrees F. Line 2 rimmed baking sheets with parchment paper.
In a stand mixer fitted with whisk attachment, combine egg whites, salt and cream of tartar and whip on medium speed until egg whites are opaque and just holding their shape. Increase speed to medium-high and add sugar, 1 tablespoon at a time. When egg whites form stiff, glossy peaks, whip in vanilla extract.
To shape each meringue, scoop 2 tablespoons of whipped egg whites onto prepared baking sheets. Bake until crisp but not colored, about 30 minutes. Turn off oven and let cool completely in oven.
To serve, arrange meringues on a platter and sprinkle with sugar. Serves 4-6.
Find more recipes for entertaining in our cookbook Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm.