Have I mentioned that I miss coffee lately?
Sigh. It doesn’t even feel good to admit that, but it’s true. I just needed some coffee in my life and I caved. But that caving just tastes so, so good!
The thing is coffee without a treat to enjoy it with feels little empty, but a big slab of coffee cake just isn’t going to cut it for me right now. I need something lighter, something that is good in small doses, and something that gives me that sweet bite without going into a sugar coma.
Enter meringue cookies. I kind of love these guys and the best part? I only need one little one to feel satisfied!
- 2 egg whites at room temperature
- 1/4 tsp cream of tartar
- 1/2 cup superfine sugar (if you don’t have this just put 1/2 a cup of sugar in a food processor and process for 30 seconds)
- 1/4 tsp vanilla extract
- 1/4 cup dried blueberries (I love the size and flavor of dried blueberries, but your favorite dried fruit would be fine in this!)
Preheat your oven to 200 and line a baking sheet with parchment or a Silpat. In a stand mixer (and please note this can all be done with a hand mixer too, just get ready for an arm workout if that’s the case!) beat the egg whites until they start to form bubbles. Add the cream of tartar and beat for another minute, then start streaming in the sugar slowly until it’s all added. Increase the speed and beat until hard peaks form (that means that when you pull the beater out of the mixture the “peak” – or the part that stands up – stays standing up). Add the vanilla and mix until incorporated. Gently fold in the dried blueberries. You can either pipe the cookies into 2-inch circles on the parchment/Silpat OR drop them by the spoonful – I piped mine to keep ‘em pretty. Bake at 200 for 60-90 minutes, then turn off the heat and let them sit in the oven for another 30 minutes to dry out. Let cool completely before serving!