Audrey learned how to first make these when she was eleven. She continues to make them, usually with chocolate chips and occasionally with pecans.
Meringues are not super hard to make, but they will not set up on a humid day or if there is any yolk in the egg whites. Sometimes it feels as if you have to beat the whites “forever”. But these are well worth it
Ingredients
- 2 egg whites room temperature
- 1/4 tsp salt
- 1/8 tsp cream of tarter
- 1 tsp vanilla
- 1/2-3/4 cup sugar
- 6 oz mini chocolate chips opt
- 1/4 c chopped nuts opt, toasted opt
Servings: cookies depending on size
Instructions
- Preheat oven to 300 degrees.
- Be sure there is no yolk in egg whites.
- Beat egg whites until fluffy.
- Add salt, cream of tartar and vanilla until soft peaks form.
- Add sugar gradually until batter forms stiff peaks
- Fold in chocolate chips and nuts if using.
- Spoon onto parchment lined sheets using teaspoons.
- Bake 25 minutes. The underside will be a light brown
Recipe Notes
Other cooking options:
Place cookies in preheated 350 degree oven. Turn off oven and leave for 2 hours or overnight.
If you prefer soft and fluffy, bake at 200 degrees for 1.5 -2 hours till slightly golden and firm to touch
Share this Recipe
Powered byWP Ultimate Recipe