Meringue Cookies

Meringue cookies are light and delicate, especially in the holiday season when we tend to overdo.

• 2 egg whites
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 3/4 cup sugar
• 1/4 - 1/2 cup small chocolate bits OR
• 1/4 cup chopped nuts OR
• 1/4 to 1/2 cup peppermint candies, crushed and finely chopped

METHOD

Preheat oven to 300°F.

Beat egg whites with an electric mixer at high speed until they form peaks that hold their shape when mixer is lifted from pan. Slowly add cream of tartar, salt, vanilla and sugar. Mix until whites hold a firm peak.

Fold in one or a combination of the following: chocolate bits, nuts or peppermint candies. From 1/4 to 1/2 cup should be the total amount incorporated into he meringue.

Drop by small spoonsful, onto a lightly greased baking sheet. Bake in preheated 300° F oven for 25 minutes. Do not let cookies color.

Yield: about 36 to 40 cookies

recipe from www.inmamaskitchen.com

Contributor: Patty Butler

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