photo 4 (1)

Valentine’s Day is often a holiday where focus is immediately geared towards the “romantic” side of things, but why not use it as an opportunity to celebrate all of our loved ones? I recently made it a personal goal to do just that by being intentional on this holiday with my friends, family, and acquaintances. I was incredibly surprised by the reaction.

These sweet little cookies are pretty foolproof, seriously delicious, and the perfect treat to share with anyone that you love. You’ll be amazed at the days you’ve made with this … the littlest of gestures.

Vanilla Meringues
3 egg whites
1/4 tsp cream of tartar
1/4 tsp real vanilla extract
3/4 cup white sugar
about 1 tablespoon finely chopped espresso beans

Directions:

Preheat your oven to 200 F and pull out your mixer. You’ll want to use the whisk attachment.

Separate the yolks from the whites. I do this by cracking my egg over a small bowl and switching the yolk over both shell-halves, letting the whites fall below into the bowl. I also do each egg one by one (separate yolk from whites, dump into mixing bowl, then start over) just in case a yolk breaks or a shell falls into the small bowl, that way I can throw out the one egg as opposed to all three.

Get all three egg whites into your mixing bowl and add your cream of tartar. Beat on medium until soft peaks form.

Add in the vanilla and start mixer again on medium to medium-high. Slowly add in your sugar while you mix, until all the sugar is mixed in and stiff peaks form.

Prepare your baking sheet(s). Place parchment paper on the baking sheet and using a dab of your egg white mixture anchor the parchment paper at each corner to the baking sheet so it does not shift.

Transfer the rest of your egg white mixture to a pastry bag with a medium-small tip (or a zip seal bag and snip off a small corner).  Use the pastry bag to squeeze out small heart shaped cookies (roughly 2” x 2”). Sprinkle a small amount of chopped espresso beans on top (if you like things really sweet I recommend putting espresso beans on half of the batch and leaving the other half plain). Bake at 200 F for about 1 1/2- 1 3/4 hour. Turn off heat and let meringues cool completely IN THE OVEN to fully dry out. They should be light, crisp and airy once finished. Store in airtight containers to avoid being exposed to any moisture

Enjoy!

Image via Lauren Ariza

Total
1
Shares

Leave a Reply

Your email address will not be published.

*