Vanilla and chocolate-coco meringues

I did a lot of finishing and such for Thanksgiving dishes, but because I’ve been sick all week, was only solely responsible for dessert. I made these lovely little meringues, which magically disappeared off the plate even after a full meal.

The secret is in the baking temperature and probably in the vanilla sugar I brought from France, which I substituted for some of the regular sugar in this recipe (instead of adding vanilla extract). The result was the perfect bite. And they are as easy as can be, which is perfect if you are not feeling up to making something too complicated.

You’ll need:

• 2 large egg whites (at room temp)
• 1/8 tsp cream of tartar
• pinch of salt
• 1/2 cup sugar + 1/4 cup vanilla sugar
• 1/4 cup confectioner’s sugar
• For chocolate-coconut meringues: 1/3 cup melted bittersweet chocolate combined with 1/4 cup toasted, shredded coconut

1. Preheat oven to 250F and prepare a parchment-lined baking sheet. Beat the egg whites with the cream of tartar at high speed until soft peaks form. Add salt and beat for 15 more seconds.

2. Add sugar, a bit at a time, until all of the sugar is incorporated. Scrape down the bowl and beat for another 30 minutes until the meringue is really glossy and holds firm peaks.  For the chocolate-coconut meringues, gently fold in the chocolate-coconut mixture, trying not to deflate the egg whites mixture.

3. Using a spatula, gently transfer the meringue into a piping bag and pipe into about two inches wide portions, leaving a bit of space in between the meringues. Dust with confectioner’s sugar.

4. Bake until meringues feel dry and set but are still white in color, about 35 minutes. Turn off the oven, prop open the oven door, and keep the meringues standing in the oven for 10 more minutes. Let cool completely before lifting off the pan.