Baking vs cooking — also, math class vs art class (PODCAST E69)

Ingredients

• 4 large Egg Whites (room temperature, separated from yolks)
• 1 cup Granulated Sugar (fine granulated, sifted)
• 1/4 teaspoon Cream of Tartar (helps stabilize the meringue)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 1 pinch Pinch of Salt (enhances flavor)

Instructions

1. Prepare Baking Sheet

   Line a baking sheet with parchment paper and set aside.

   Time: PT5M

2. Separate Egg Whites

   Separate the egg whites from yolks, ensuring no yolk contaminates the whites. Let the whites sit at room temperature for 10‑15 minutes to warm up.

   Time: PT10M

3. Whip Egg Whites

   In a clean, dry mixing bowl, add the egg whites, cream of tartar, and pinch of salt. Using an electric mixer on medium speed, beat until soft peaks form.

   Time: PT5M

4. Add Sugar Gradually

   Increase mixer speed to high. Add the granulated sugar one tablespoon at a time, allowing each addition to dissolve before adding the next. Continue beating until stiff, glossy peaks form and the mixture feels smooth when rubbed between fingers.

   Time: PT7M

5. Flavor the Meringue

   Add vanilla extract and beat just until incorporated.

   Time: PT1M

6. Pipe or Spoon Meringue

   Using a spoon or a piping bag fitted with a large star tip, place dollops (about 1‑inch diameter) onto the prepared parchment, spacing them 1 inch apart.

   Time: PT5M

7. Bake Low and Slow

   Place the sheet in a pre‑heated oven at 200°F (93°C) and bake for 1 hour, then turn off the oven and leave the door slightly ajar to let the cookies dry for an additional 30 minutes.

   Time: PT1H30M

   Temperature: 200°F

8. Cool and Store

   Remove the cookies once they are dry to the touch and have a matte surface. Transfer to an airtight container and let them cool completely before sealing.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

30 g

Fat

0 g

Fiber

0 g