Post by Arvilla on Nov 3, 2002 11:57:55 GMT -6
Peanut Meringue Cookies
2 egg whites
2/3 c. sugar
1/2 tsp. vanilla extract
1/2 c. chopped dry roasted peanuts, unsalted
1 1/2 c. corn flakes
Beat egg whites until soft peaks form. Add sugar gradually, beating until stiff peaks form. Beat in vanilla. Fold in peanuts and corn flakes. Drop by teaspoonfuls onto cookie sheet. Bake at 275 degrees for 25 minutes. Cool on wire racks. Makes 48 cookies.
George Washington Meringue Cookies
1 egg white
1 c. brown sugar
1 c. chopped nuts
Beat egg white stiff. Press brown sugar through sifter and add to egg white slowly. Fold in nuts. Bake at 275 degrees for 25 to 30 minutes.
Pecan Meringue Cookies
2 egg whites
1/2 tsp. salt
1/3 tsp. cream of tartar
1 1/2 c. powdered sugar
1/2 tsp. vanilla
1 1/3 c. chopped pecans
Beat egg whites until frothy; add salt and cream of tartar. Continue beating until peaks form. Gradually add sugar beating well after each addition. Add vanilla; fold in pecans. Drop by teaspoonfuls onto well-greased baking sheet. Bake at 275 degrees for 20 minutes.
Meringue Kiss Cookies
2 egg whites
1 c. sugar
1/2 c. semi-sweet chocolate morsels
1/2 c. chopped pecans
1/2 tsp. vanilla extract
1/2 tsp. grated lemon rind
Beat egg white (at room temperature) until foamy. Gradually add sugar, beating until stiff peaks form. Gently fold remaining ingredients into egg whites. Drop by teaspoonfuls onto cookie sheets lined with brown paper. Bake at 200 degrees for 1 1/2 hours. Cool slightly on cookie sheets; remove cookies to wire rack to cool completely. Yield: 3 dozen.
Bake and Forget Meringue Cookies
4 egg whites
1 1/3 c. sugar
2 tsp. vanilla
2 c. of 1 of the following or any combination of:
Coconut
Chopped nuts
Chocolate or butterscotch chips
Preheat oven to 350 degrees. Cover cookie sheet with foil. 1. Beat egg whites until stiff. 2. Add sugar gradually; then vanilla. 3. Add coconut and nuts, or nuts and flavored chips. 4. Drop by teaspoonsful onto foil covered pan. 5. Turn oven "off" when you put cookies in, and forget them until oven is cold. (I usually make them in the evening and leave overnight.)
Peanut Butter Meringue Cookies
2 lg. egg whites, room temperature
1 c. sugar
1 c. peanut butter (crunchy or smooth)
1/2 tsp. vanilla
Preheat oven to 350 degrees. Grease cookie sheet. In a small bowl, with electric mixer at highest speed, beat egg whites until soft peaks form. Beat in sugar 2 tablespoons at a time, until stiff peaks form. In medium bowl, combine peanut butter and vanilla. Stir 1/4 of the beaten egg whites into peanut butter mixture. Gently fold in remaining egg whites. Drop by tablespoonfuls onto prepared cookie sheet 2 inches apart. Bake for about 15 minutes. Remove from oven, let stand for 1 minute. Remove from pan to cool.
Caramel Meringue Cookies
7 caramels
1 tbsp. hot water
2 egg whites
3/4 c. sugar
Place the caramels and water in top of double boiler. Heat stirring frequently until the caramels are melted and the sauce is smooth. Cool. Beat the egg whites until stiff but not dry. Gradually add the sugar while continuing to beat. Fold in the cold caramel sauce. Heap level tablespoonfuls on a greased cookie sheet. Bake in a very slow oven 250 degrees for 1 hour. Cool. Remove from cookie sheet. Makes 2 dozen.
Cocoa Meringue Cookies
3 egg whites
1/2 tsp. cream of tartar
Pinch of salt
3/4 c. sugar
1 tsp. vanilla extract
1/4 c. unsweetened cocoa
1. Preheat oven to 275 degrees; line 2 cookie sheets with foil. 2. In mixer bowl, beat 3 egg whites until frothy. 3. Add cream of tartar and salt. 4. Gradually beat in sugar until stiff peaks form. 5. Fold in vanilla extract, then cocoa. 6. Drop by rounded teaspoonfuls onto cookie sheets, 1 inch apart. 7. Bake 1 hour. Let cool, then peel from foil. 8. Makes 3 dozen cookies; only 20 calories each.
Meringue Christmas Cookies
4 egg whites
1 c. sugar
1/2 tsp. vanilla extract
1 c. candied cherries (optional)
1/2 c. nuts, chopped
Beat egg whites until frothy; gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form. Beat in vanilla. Combine cherries and nuts; fold into egg whites. Drop meringue by rounded teaspoonfuls onto greased cookie sheets. Bake at 300 degrees for 30 minutes or until lightly browned. Cool before removing from pan. Yield: about 8 dozen.
2 egg whites
2/3 c. sugar
1/2 tsp. vanilla extract
1/2 c. chopped dry roasted peanuts, unsalted
1 1/2 c. corn flakes
Beat egg whites until soft peaks form. Add sugar gradually, beating until stiff peaks form. Beat in vanilla. Fold in peanuts and corn flakes. Drop by teaspoonfuls onto cookie sheet. Bake at 275 degrees for 25 minutes. Cool on wire racks. Makes 48 cookies.
George Washington Meringue Cookies
1 egg white
1 c. brown sugar
1 c. chopped nuts
Beat egg white stiff. Press brown sugar through sifter and add to egg white slowly. Fold in nuts. Bake at 275 degrees for 25 to 30 minutes.
Pecan Meringue Cookies
2 egg whites
1/2 tsp. salt
1/3 tsp. cream of tartar
1 1/2 c. powdered sugar
1/2 tsp. vanilla
1 1/3 c. chopped pecans
Beat egg whites until frothy; add salt and cream of tartar. Continue beating until peaks form. Gradually add sugar beating well after each addition. Add vanilla; fold in pecans. Drop by teaspoonfuls onto well-greased baking sheet. Bake at 275 degrees for 20 minutes.
Meringue Kiss Cookies
2 egg whites
1 c. sugar
1/2 c. semi-sweet chocolate morsels
1/2 c. chopped pecans
1/2 tsp. vanilla extract
1/2 tsp. grated lemon rind
Beat egg white (at room temperature) until foamy. Gradually add sugar, beating until stiff peaks form. Gently fold remaining ingredients into egg whites. Drop by teaspoonfuls onto cookie sheets lined with brown paper. Bake at 200 degrees for 1 1/2 hours. Cool slightly on cookie sheets; remove cookies to wire rack to cool completely. Yield: 3 dozen.
Bake and Forget Meringue Cookies
4 egg whites
1 1/3 c. sugar
2 tsp. vanilla
2 c. of 1 of the following or any combination of:
Coconut
Chopped nuts
Chocolate or butterscotch chips
Preheat oven to 350 degrees. Cover cookie sheet with foil. 1. Beat egg whites until stiff. 2. Add sugar gradually; then vanilla. 3. Add coconut and nuts, or nuts and flavored chips. 4. Drop by teaspoonsful onto foil covered pan. 5. Turn oven "off" when you put cookies in, and forget them until oven is cold. (I usually make them in the evening and leave overnight.)
Peanut Butter Meringue Cookies
2 lg. egg whites, room temperature
1 c. sugar
1 c. peanut butter (crunchy or smooth)
1/2 tsp. vanilla
Preheat oven to 350 degrees. Grease cookie sheet. In a small bowl, with electric mixer at highest speed, beat egg whites until soft peaks form. Beat in sugar 2 tablespoons at a time, until stiff peaks form. In medium bowl, combine peanut butter and vanilla. Stir 1/4 of the beaten egg whites into peanut butter mixture. Gently fold in remaining egg whites. Drop by tablespoonfuls onto prepared cookie sheet 2 inches apart. Bake for about 15 minutes. Remove from oven, let stand for 1 minute. Remove from pan to cool.
Caramel Meringue Cookies
7 caramels
1 tbsp. hot water
2 egg whites
3/4 c. sugar
Place the caramels and water in top of double boiler. Heat stirring frequently until the caramels are melted and the sauce is smooth. Cool. Beat the egg whites until stiff but not dry. Gradually add the sugar while continuing to beat. Fold in the cold caramel sauce. Heap level tablespoonfuls on a greased cookie sheet. Bake in a very slow oven 250 degrees for 1 hour. Cool. Remove from cookie sheet. Makes 2 dozen.
Cocoa Meringue Cookies
3 egg whites
1/2 tsp. cream of tartar
Pinch of salt
3/4 c. sugar
1 tsp. vanilla extract
1/4 c. unsweetened cocoa
1. Preheat oven to 275 degrees; line 2 cookie sheets with foil. 2. In mixer bowl, beat 3 egg whites until frothy. 3. Add cream of tartar and salt. 4. Gradually beat in sugar until stiff peaks form. 5. Fold in vanilla extract, then cocoa. 6. Drop by rounded teaspoonfuls onto cookie sheets, 1 inch apart. 7. Bake 1 hour. Let cool, then peel from foil. 8. Makes 3 dozen cookies; only 20 calories each.
Meringue Christmas Cookies
4 egg whites
1 c. sugar
1/2 tsp. vanilla extract
1 c. candied cherries (optional)
1/2 c. nuts, chopped
Beat egg whites until frothy; gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form. Beat in vanilla. Combine cherries and nuts; fold into egg whites. Drop meringue by rounded teaspoonfuls onto greased cookie sheets. Bake at 300 degrees for 30 minutes or until lightly browned. Cool before removing from pan. Yield: about 8 dozen.