It happens. A recipe calls for simply the yolks of the eggs, and has listed no alternative use for the whites. I know, you probably pour the whites in Tupperware, expecting to use them in the near future. But, you forget, and they are forever discarded.
- Instead of casting them away to die as leftovers in your fridge, toss them in your mixing bowl immediately, and turn that baby on.
- Preheat your oven to 200 degrees.
- With the whisk attachment, beat the egg whites on low-medium speed until foamy.
Add 1/4 teaspoon of cream of tartar and continue to beat the whites until they hold soft peaks.
- Once the meringue is perky, and the whites have soft peaks, gradually add 1/4 cup (50 grams) of granulated white sugar for every egg white. Add it slowly, so the cookies won’t taste gritty.
- Add a dash of vanilla.
- Continue to mix for few more minutes.
- Line a baking sheet with parchment paper.
- Drop the meringue by spoonfuls onto the baking sheet.
- Pop the sheet in the oven and bake the meringue “cookies” for one 1 1/2 to 1 3/4 hours
- Let them cool for dessert tonight, or put them in an air-tight container for tomorrow night.