hello! my name is victoria, i have a husband named james and a daughter named alice and a giant black cat named artimus and together we live in a tiny apartment in the suburbs of los angeles. i blog over at poverty luxe, where i talk about a lot of different things, but for the most part crafts, fashion, gluten free cooking, and learning to make the most of living on very little. i also have an etsy shop of the same name where i sell clothes and accessories made from vintage and recycled fabrics. this is what i look like:
rebecca has been my blogging "big" for the past month or so and its been an absolutely wonderful experience! i am so, so happy that rebecca has invited me to share a recipe with you guys, and in a few minutes im going to show you how to make my absolute favorite cheap and easy dessert: merengue cookies.
but first, a little background: in the meyers house, we eat a lot of hollandaise sauce. its probably my favorite thing ever and who doesn't love a dinner that involves an entire stick of butter? but the problem with hollandaise sauce is it requires three egg yolks, leaving you with three egg whites to try and not let go to waste.
merengue cookies are FANTASTIC. why? because not only do they conveniently use up three otherwise wasted egg whites and some other ingredients im sure you already have in your pantry, they're also gluten free and pretty healthy as far as cookies are concerned. also, they're delicious. also also, its super easy to customize the flavor to your liking.
since fall baking season is in full swing, i thought id give the basic merengue recipe a holiday spin by making these pumpkin spice merengue cookies:
pumpkin spice merengue cookies:
3 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
start by preheating your oven to 300 degrees and lining a cookie sheet with foil or parchment paper (this is VERY important because the merengue is VERY sticky). next beat the egg whites until they're foamy (note: this is a VERY helpful time to own a kitchenaid), add the cream of tartar and beat until soft peaks form. now turn your mixer to its highest setting and add the sugar VERY SLOWLY (a tablespoon or two at a time), and beat until stiff peaks form. lastly beat in the vanilla and pumpkin pie spice (or whatever flavorings you prefer, just remember to keep it light because the merengues don't have much flavor of their own and whatever you add will be REALLY strong). you'll know you're done when the merengue is stiff and white and glossy. next carefully spoon your finished merengue into a gallon bag with the corner clipped off (or a pastry bag with a large round tip if you're fancy), and pipe small (less than two inch) dots of merengue onto your lined baking sheet. bake for approximately two hours until the outsides start to crack, and let them cool completely before removing them from the cookie sheet (trust me, they wont come off).
and that's it! hope you like it! also, please, PLEASE let me know if you try out any exciting new flavors in your merengues!
hope to see you soon!
I am so happy to have met Victoria through the Big's & Little's Blogging Network and I was so happy I did! I love Victoria and her blog and this is something I would participate in again and again. Victoria has been such a sweetheart to talk with and get to know. I have been enjoying our conversations and really loved helping her while learning things myself along the way. I hope you all get to try her recipe out and let the both of us know how they turned out! I'm excited to try it myself! Looks so yummy!!