Cookie Recipes

Sparkling Kisses

On those occasions when you find yourself with extra egg whites left over from a recipe calling for yolks, don't throw them away or give them to the dog: make meringues, those light-as-air, nonfat cookies that go together in a flash, then crisp up ever so gradually in a slow oven.

Sparkling Kisses

Yield: about 30 meringues

Ingredients

  • 4 large egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 cup (3 1/2 ounces) Baker's Special, extra-fine, castor, or granulated sugar
  • 1 teaspoon vanilla extract (or the extract of your choice)
  • Sparkling sugar crystals

Instructions

  1. Heat the oven to 250 degrees F. Lightly grease (or line with parchment) two large cookie sheets.
  2. In a large bowl, beat the egg whites until foamy, then add the salt and cream of tartar.
  3. Add the sugar gradually, continuing to beat, until the meringue is thick and glossy and forms stiff peaks.
  4. Stir in the vanilla extract or other flavoring at the end.
  5. Drop meringue by tablespoonsful (a tablespoon cookie scoop works well here) onto the prepared cookie sheets.
  6. Sprinkle each with sparkling sugar crystals.
  7. Bake for 1 hour, then turn off the oven and let the kisses cool in the unopened oven (don't peek!) for 2 1/2 to 3 hours (1 1/2 to 2 hours for meringues that are chewy in the center, rather than crisp all the way through).

Attribution

Recipe and photo used with permission from: King Arthur Flour



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