Recipe Detail Page

1. In a food processor, whirl flour with 1/2 cup (125 mL) sugar and salt until combined. Add butter and pulse until mixture resembles coarse meal, 3 to 4 minutes. Add 2 egg yolks, and continue mixing just until the dough comes together for about 1 minute. Turn on to the countertop and lightly knead until smooth. Shape into a disc. Wrap in plastic and chill for 30 minutes.

2. Using a stand mixer fitted with the whisk, beat 2 remaining egg whites on medium-high speed until white and fluffy, 2 to 3 minutes. With the motor still running, slowly pour in the remaining 1/3 cup (80 mL) sugar and continue to whisk until stiff peaks form, 3 to 4 minutes. Add vanilla seeds until combined.

3. Roll dough on a lightly floured surface to approximately 16 x 10 inches (40 x 25 cm) in size. Lightly trim edges to square off, if needed. Carefully transfer to a large piece of parchment paper. Spread dough evenly with meringue, leaving a 1-inch (2.5-cm) border at the top edge. Using the bottom edge of the parchment to help, pull upwards to tightly roll dough into a log. The dough may crack slightly. Wipe any excess meringue, if needed. Arrange seam-side down. Transfer to a baking sheet and freeze for 30 minutes.

4. Arrange racks in the top and bottom thirds of the oven. Preheat to 325°F (160°C). Line 2 baking sheets with parchment.

5. Using a serrated knife, slice into 1/4-inch-thick (5-mm) rounds. Arrange on prepared baking sheets, 2 inches (5 cm) apart.

6. Bake in top and bottom thirds of oven, switching sheets halfway through, until meringue is lightly golden and the cookie has set, 16 to 18 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes. Repeat with the remaining dough.