Ingredients
Scale
- 4 large egg whites (approximately 120g)
- 1 cup granulated sugar (200g)
- 1 tsp pure vanilla extract
- Pinch of salt
- Food coloring (optional)
Instructions
- Preheat your oven to 225°F (110°C) and line baking sheets with parchment paper.
- In a clean bowl, beat egg whites on medium speed until foamy (about 1-2 minutes).
- Gradually add sugar while beating on high speed until stiff peaks form (5-7 minutes).
- Gently fold in vanilla extract and salt. If using, add food coloring drop by drop until desired shade is achieved.
- Using two spoons or a piping bag, dollop or pipe small mounds onto the baking sheet, spacing them an inch apart.
- Bake for about 1 hour and 15 minutes, until crisp outside but still soft inside. Turn off the oven and let them cool completely inside.
Notes
- Use room temperature egg whites for better volume.
- Avoid any grease on utensils to achieve maximum fluffiness.
- Experiment with flavors like almond extract or fold in cocoa powder for a chocolate twist.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 60
- Sugar: 14g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg