White Pepper Meringues
A simple, delicate treat with a surprise pop of pepper. I like to put the egg whites in a bowl in the fridge overnight to “age” them.
Servings: 45 2-in rounds
Calories: 19kcal
Ingredients
- 4 large egg whites room temp
- ¼ tsp cream of tartar
- ¼ tsp salt
- 1 cup granulated sugar
- ½ tsp vanilla extract
- ½ tsp white pepper
Instructions
- Preheat oven to 225 F and line 2 cookie sheets with parchment paper.
- Combine egg whites, cream of tartar and salt in the bowl of your stand mixer. Whisk on low speed, increase speed to high. Gradually add sugar, a teaspoon at a time, until sugar is dissolved. Beat until mixture has stiff peaks. Stir in vanilla extract and white pepper.
- Add meringue mixture to piping bag with large star tip. Pipe onto cookie sheets into 2 inch rounds (or stars).. Bake for 1 hour. Turn off oven and allow to cool in oven for 1 hour more.
- Enjoy! Store extras in airtight container at room temperature.