MAKES ABOUT 48 SMALL COOKIES
Meringues may be a little soft immediately after being removed from the oven but will stiffen as they cool. To minimize stickiness on humid or rainy days, allow the meringues to cool in a turned-off oven for an additional hour (for a total of 2 hours) without opening the door, then transfer them immediately to airtight containers and seal. Cooled cookies can be kept in an airtight container for up to 2 weeks.
¾ |
cup (5¼ ounces) sugar |
2 |
teaspoons cornstarch |
4 |
large egg whites |
¾ |
teaspoon vanilla extract |
⅛ |
teaspoon table salt |
1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 225 degrees. Line 2 large baking sheets with parchment paper. Combine the sugar and cornstarch in a small bowl.
2. In a stand mixer fitted with the whisk attachment, beat the egg whites, vanilla, and salt together at high speed until very soft peaks start to form (the peaks should slowly lose their shape when the whip is removed), 30 to 45 seconds. Decrease the speed to medium and slowly add the sugar mixture in a steady stream down the side of the mixer bowl (the process should take about 30 seconds). Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Increase the speed to high and beat until glossy and stiff peaks have formed, 30 to 45 seconds.
3. Working quickly, place the meringue in a pastry bag fitted with a ½-inch plain tip or a large zipper-lock bag with ½ inch of the corner cut off. Pipe meringues into 1¼-inch-wide mounds about 1 inch high on the baking sheets, six rows of four meringues on each sheet. Bake for 1 hour, switching and rotating the baking sheets halfway through the baking time. Turn off the oven and allow the meringues to cool in the oven for at least 1 hour. Remove the meringues from the oven and let cool to room temperature before serving, about 10 minutes.