In my recipe file are recipes that I used in my food’s classes in high school and college as well as some that I have asked for from students. I found this recipe in that file. I have never made it. I did make it out of necessity last week. I hate looking through all the recipes that are out there on the internet. There is something about the sheer numbers of recipes that just won’t let my brain function properly. I have this same problem when I am shopping. I don’t do well at sales where you have to go through rack after rack of clothes. Big warehouse shopping is not my thing either. The fewer choices I have the better I am at making a choice. Just try googling meringue cookies and see what you get! It is a massive number of recipes, so after hours of trying to choose what I thought was the best one I gave up! And I’m glad I did because this one is good! Meringue can be tricky to make. For the novice cook inexperience can lead to frustration. After my students had such a hard time making their meringue a week ago I set out to try to make it easier to understand. I also wrote a guest post for Dinner and Dreams entitled “How to Make Meringue for Puddings and Pies“. Check it out for the low down on meringue.
For this meringue you are required to make a Swiss or hard meringue. Here are some suggestions for making it a little easier:
- Use superfine sugar. It is found in the same section as granulated sugar. Trust me after making this recipe 4 times the superfine sugar dissolves much easier.
- Use cream of tartar as a stabilizer.
- Make on a clear, dry day.
- Make them before you go to bed.
- Check out my post here at Dinners and Dreams for more information
Cook While-You-Sleep Cookies this recipe was given to me by T.C. (let me know if you are T.C. because I don’t know who you are) Thanks for the great recipe!
- 2 egg whites
- pinch of salt
- 1/4 teaspoon cream of tartar
- 2/3 cup superfine sugar
- 1/4 teaspoon vanilla
- 1 cup finely chopped pecans
- 1 cup miniature chocolate chips
- Preheat oven to 350 degrees.
- Beat egg whites until foamy then add salt and cream of tartar.
- Beat until stiff peaks.
- Add sugar 1-2 tablespoons at a time and beat well after each addition.
- Stir in vanilla, nuts and chocolate.
- Drop by the teaspoon onto a cookie sheet lined with parchment paper.
- Place in the oven and set the timer for 1 minute. After 1 minute turn the oven OFF.
- Do not open the oven for at least 8 hours.
- Give them to all your friends so that you will not eat all of them. Even when you hide them they call out your name!
Yield 40 cookies Store in an airtight container for up to one month.
The Teacher Cooks
Other Meringue Recipes of interest
- Joy of Baking Meringue Cookies
- Simply Recipes Pecan Meringue Cookies
- Martha Stewart Almond Meringue Cookies
- Cookin’ Canuck Chocolate Peanut Butter Meringue Cookies
- My Own Sweet Thyme Chocolate Chip Meringue Cookies