And what to do with all those leftover egg whites

These are very delicate and really good. They're a great option when you have leftover egg whites and don't know what to do with them.

Macaroons

2 egg whites
1/2 teaspoon vanilla
2/3 cup sugar

Lightly grease a cookie sheet; set aside. In a medium mixing bowl beat egg whites and vanilla with an electric mixer on high speed till soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time; beating till stiff peaks form (tips stand straight).

Drop mixture by rounded teaspoons 2 inches apart on the prepared cookie sheet. Bake in 325 degree oven about 20 minutes or till edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 30 cookies.

*Janessa's notes*

This recipe can also be easily changed to 3 egg whites, 3/4 tsp. vanilla and 1 cup sugar (for use with the ice cream recipe, etc).

Also, coconut macaroons can be made by folding 1 1/3 cups flaked coconut (or 2 cups if using 3 egg whites) into beaten egg whites.

The egg whites should be stiffer than when beaten for meringue. It should be somewhat glossy in appearance and the sugar should be mostly dissolved.

One more. :)

When greasing the cookie sheet I have found that it works best to only grease the areas where you will put the cookies. My reason in saying this is that the cookies have a tendency to slide to the middle and create one big cookie if too much grease is used.

Enjoy!