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BackstoryI made a batch of chocolate mousse this afternoon for a dinner party that I'm going to tomorrow evening. "What to do with 9 leftover egg whites?" I asked.
Immediately I thought to make french meringue cookies. We didn't learn how to make them in pastry class, but I did know enough at this point about what to do with some egg whites and some meringue. How adding a bit of sugar makes it extra fluffy, and how a bit of Grand Marnier never hurt anyone.
I looked up a recipe for the classic french cookie and adapted it as I went.The taste is amazing...yet so simple!
- 9 egg whites
- 2 teaspoons vanilla
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1.5 cups sugar
- 1 tablespoon Grand Marnier (or other flavored liquor)
- Preheat oven to 250 degrees F.
- Beat the egg whites on low speed with the vanilla, salt and cream of tartar so that it forms a strong base. Gradually increase speed, whip to soft peaks. Slowly add in the sugar, whip to stiff peaks.
- Line your baking sheets with a silpat, preferably, or some parchment paper. Fill your pastry bag fitted with a small-to-medium-sized star tip and pipe cookies about 1 inch in diameter, leaving a little space in between and around each one.
- Bake at 250 degrees F for 50 minutes to 1 hour (there will be a nice browning to the exterior). Let cool before removing from baking sheet.