Meringue Cookies

December 30, 2013 in Fresh Off the Farm, Smorgasbord with 4 Comments

If you are looking for a low cholesterol, gluten-free, melt-in-your-mouth cookie, look no further.

Beat 2 egg whites with, 1/2 tsp. cream of tartar, and a pinch of salt till stiff.

Add 3/4 C. sugar; red or green food coloring (opt.); and 1/8 tsp. peppermint extract, or to taste.

Fold in 1 C. mini-chocolate chips.

Turn on oven to 375°F. Heat for 15 minutes.

On cookie sheet covered with waxed paper, make cookies by the teaspoonful. Place the cookies in the oven.

Turn off oven and leave them in the oven overnight.

You may like to try leaving the cookies white and flavoring them with vanilla or almond flavoring. Feel free to experiment with your favorite flavors.

photo credit:Wenda Grabau
photo credit:Wenda Grabau
photo credit:Wenda Grabau
photo credit:Wenda Grabau

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4 Responses to “Meringue Cookies”

Deena Hall January 16, 2014 at 9:24 am #

This is just what I needed today!I have 2 egg whites that need to fulfill a purpose in my fridge. Thanks!

Reply
- grabauheritage January 16, 2014 at 9:38 am #
  
  Don’t make them too early in the day. You will have to leave them in the oven overnight. I hope you enjoy them.
  
  Reply
  - Deena Hall January 16, 2014 at 9:39 am #
    
    Ok. Thanks for the reminder.
    
    Reply
    - grabauheritage January 16, 2014 at 9:48 am #
      
      You’re welcome.
      
      Reply