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.
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.