These are not cookies I think to make very often, but I love them! They’re actually more like a mix between a candy and a cookie. They’re perfect for showers or special occasions, or if you just happen to come across the recipe in your collection and think, “Hmm. I haven’t made these in a while.” I actually stayed up late the week before my wedding making dozens upon dozens of these that we served at the wedding!
2 egg whites, at room temperature
1/8 tsp. salt
1/8 tsp. cream of tartar
1 tsp. vanilla
3/4 cup sugar
Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Add sugar gradually, and beat until the mixture is stiff. Cover cookie sheets with heavy brown paper. Drop meringue mixture by teaspoonfuls into small mounds. Bake at 300 degrees for about 25 minutes, reducing heat to 250 if cookies begin to show signs of browning.
Meringues should be creamy white and crisp-dry when done. Let them cool and store in a sealed container in the refrigerator. They’ll be crispy outside and gooey in the middle. YUM!! Makes 2-3 dozen, depending on how big you make them.