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Sweets 4 the Sweet

Say I Love You with these lovely meringue cookies. These cookies are light and crisp and put me in mind of crisp marshmallow.

Meringue Cookies

Yields about 1 Dozen Cookies


2 large egg whites, room temperature

¼ teaspoon cream of tartar

½ cup sugar


Preheat oven to 225*F.

Line a cookie sheet with parchment paper, set aside.

In small stainless steel bowl, beat egg whites with cream of tartar until foamy.

Add sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.

Drop meringue by rounded teaspoonfuls or pipe through pastry tube onto the parchment lined cookie sheet.

Bake until firm, about 1 hour.

Turn off oven, let cookies stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.

Store the Meringue Cookies in a tightly sealed container.

To crisp older cookies, bake in preheated 200*F oven for about 15-20 minutes.

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Chef Jennifer's

Cooking Tips:


Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!


Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!


Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

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