Photo by Hélène Dujardin

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2 dozen

  • 2 egg whites
  • ½ teaspoon vanilla extract
  • Pinch of cream of tartar
  • Pinch of salt
  • ¾ cup superfine granulated sugar, divided
  • ¼ cup bittersweet chocolate, melted (optional)
  1. Preheat oven to 200 degrees. Line baking sheet with parchment paper.
  2. Beat egg whites with vanilla and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating. Then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.
  3. Transfer meringue to a pastry bag fitted with tip. Place a dab of meringue mixture from bowl under corners of parchment paper to make it stick to the pan. Pipe 1-inch-wide stars onto paper about 1 inch apart. Bake until firm, about one to two hours. Remove and let cool on paper.
  4. Optional – Dip cooled cookies into melted chocolate. Let cool until chocolate is firm.
  • from TLP Test Kitchen, Charleston, SC

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