rustic Meringue Spice cloud pastry cookies Recipe

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As light as air and tasty beyond expectation.

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Servings: 12 medium


  • . > (American / Metric measures) <
  • .
  • . 4 large egg whites, room temp.
  • . pinch of sea salt
  • . 1/2 tsp. (2.5ml) pure Vanilla extract
  • . 3/4 cup (165g) granulated sugar
  • . 1/4 cup (30g) confectioners' sugar
  • . 1/4 tsp. (1.75ml) ground cinnamon


  1. . Clean a large bowl with a paper towel and white vinegar. Pre-heat the oven to 225F/110C/0.5Gas. Prepare a large, parchment lined baking pan. . Position rack in the center of the oven.
  2. . Place the egg whites into the clean bowl to come to room temperature. > Tip: for the process to go quicker, place another bowl filled with warm water to then hold the egg white bowl for a few minutes.
  3. . Add the salt to the egg whites and beat on MEDIUM-HIGH speed with an electric whisk until very light, soft peaks appear.
  4. . Add in the vanilla and keep beating while gradually adding in ONLY the granulated sugar and the cinnamon. At the end, gradually finish with beating in the confectioners' sugar.
  5. . Keep beating on HIGH speed for about 5 minutes until somewhat stiff and glossy peaks are achieved.
  6. . Spoon 12 big dollops onto the prepared pan.
  7. . BAKE for 1:30 hours (1 hour for smaller units.) Then, close the heat and let them rest with the oven closed for another 1 hour to completely dry.
  8. . Store into an airtight container for no more than a week.
  9. . Happy baking from Claudia's


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