Vanilla Meringue Cookies
large egg whites,
Preheat oven to 120˚C.
Line a baking sheet with baking paper.
Sprinkle with cornflour to stock the meringue from sticking.
In a medium bowl, beat the egg whites until they are white and frothy.
Slowly add the caster sugar while mixing.
When the sugar is mixed through, slowly add the icing sugar and mix through as well.
Add the vanilla and beat until the batter is smooth and glossy.
Spoon or pipe mounds of meringue onto the prepared baking tray.
Bake in the oven around 2 hours or until they are hardened on the outside and not sticky on the inside.
Allow to cool in oven to avoid cracking.
Store in an airtight container for up to two weeks.
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