CHEF JEFF -- ONE BYTE AT A TIME: Meringues

You can't beat a cookie recipe that costs only $1 a batch.

Meringues

2 egg whites

½ cup sugar

1 teaspoon vanilla

3 drops white vinegar

½ teaspoon ice water

Heat oven to 250 degrees. Line 2 baking sheets with parchment paper or spray them very lightly with oil. Beat egg whites at highest speed of an electric mixer until they triple in volume and form stiff peaks, 5 to 8 minutes. Add sugar and continue beating. Egg whites will lose some oomph. No fear, keep beating for another 5 minutes or so until they regain their volume. Add vanilla, vinegar and ice water. Keep beating until mixture turns glossy and full, stiff but not dry. Drop meringue onto prepared pans by the teaspoonful. Bake for 1 hour. Cool completely before storing.

Yield: 1 dozen cookies.

Note: This recipe may be doubled. Meringues keep in an airtight container for a week or may be frozen for up to a month.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.