A crunchy treat to make when you have a lot of leftover egg whites. This recipe works with 3 or 4 egg whites. To save electricity, use an old fashioned hand crank mixer - you get a lot of exercise this way too!
Ingredients (makes 2 dozen cookies)
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
Instructions for Meringue Cookies
Preheat oven to 225 degrees F. Line 2 baking sheets with parchment paper.
Whip egg whites with cream of tartar until foamy.
While whipping add sugar gradually to egg whites. Whip to stiff peaks. If using an electric mixer, whip at less than the top speed of the mixer and don't wory about over mixing, this recipe has enough sugar that you can't over whip. If using a hand cranked mixer, change cranking hands often and mix until the mixer will not turn anymore!
Spoon dollups of the meringue mixture onto the baking sheets.
Bake at 225 degrees F for 1 + 1/2 hours. Do not open oven. Turn off oven and let the cookies dry slowly (they are dry when they lift easily off the parchment).