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Double Vanilla Meringues

  • Yield: 50-60 meringues 1x


  • 1 vanilla bean, split lengthwise
  • 1 TBS vanilla extract
  • 4 large egg whites, fresh and at room temperature
  • 1/4 tsp cream of tartar
  • 1/2 cup white sugar
  • 2/3 cup powdered sugar


  1. Preheat oven to 225º.
  2. Cover 2 large cookie sheets with parchment paper. If you don't have any, you can lightly spray with cooking spray and then dust with powdered sugar.
  3. Scrape the delicious insides from the vanilla bean. Save the outside - you may be able to use it for something else.
  4. Place egg whites and cream of tartar in bowl of mixer, and mix at medium speed until soft peaks form.
  5. Increase speed to high, and start slowly adding the white sugar, followed by the powdered sugar, 1 tablespoon at a time.
  6. Beat on high until stiff peaks form.
  7. Add vanilla bean insides and the vanilla extract. Fold into mixture until just combined.
  8. Spoon batter into a pastry bag fitted with a large star tip. Pipe 60-70 dollops onto prepared cookie sheets.
  9. Bake at 225º for about 90 minutes.
  10. Turn oven off and allow meringues to cool and dry in the closed oven for an additional 90 minutes, or until dry.
  11. Carefully remove the meringues from paper and store in airtight container in a non-humid area.
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