Recipe type: Cookies
Serves: about 1 dozen large cookies
Light airy meringue cookies - yield varies, based on cookie size.
- 4 egg whites
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- pinch of salt
- In a large bowl, or the bowl of a standing mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Place the bowl on top of a medium sauce pan filled with a couple of inches of barely simmering water and set over medium heat. Gently whisk the mixture constantly until the sugar dissolves, about 10 minutes. Transfer the bowl to the standing mixer (if you're not using a standing mixer, just remove the bowl from heat and use a handheld mixer), and whisk the mixture on high until stiff peaks form.
- Place about 3 tablespoons servings of meringue on the prepared baking sheets, about an inch apart.
- Bake cookies (at 350 degrees) for 10 minutes, reduce temperature to 175 degrees (80C), and continue baking for 1½ hours, until cookies are crisp but not brown. Let cool completely on sheets on wire racks.