Meringue Cookies
So, you’ve made the Lemon Buttermilk pie and your wondering what to do with one egg white. Well, these meringue cookies are the perfect recipe for excess egg whites. And with only two ingredients, this might be the easiest cookie recipe ever!
These little morsels are crispy, light and sweet. If you can resist chewing, these meringues will literally melt in your mouth. Actually, another good name for these cookies could be Angel Clouds because they are little bites of heaven.
Meringue Cookie Recipe
Special Note: In order for the egg whites to whip up to form stiff peaks, you’ll need an absolutely clean metal bowl and pure egg white…no yolk whatsoever.
Ingredients:
2 egg whites
1/2 c. sugar
Instructions:
Heat oven to 275 degrees F.
Cover cookie sheet with parchment paper or baking mat.
Beat 2 egg whites in mixer bowl until frothy.
Beat in sugar on high speed, 1 tbsp at a time.
Continue beating until stiff and glossy. Do not under beat.
Use a cookie dough scoop to create consistently sized and well formed meringues.
Bake about 45 minutes. Turn off oven and leave oven door closed (so meringues don’t crack) for 1 hour.
Finish cooling on wire rack at room temperature.
Note: Whether one egg white or many, this recipe easily makes more or fewer meringues. The ratio of ingredients remains constant at 1 egg white to 1/4 cup of sugar.
