Kathy’s Meringue Cookies (egg whites only)

2 egg whites, room temperature

pinch cream of tartar

1/2 cup sugar

Beat the egg whites until frothy (use electric mixer). Add cream of tartar until soft peaks form, and then slowly add sugar. Beat until glossy stiff peaks form. Use a pastry bag or zip-lock bag with corner cut out to squeeze the mixture onto a pan covered with parchment paper. Bake 2 hours at 200 degrees. Turn off oven and leave in one more hour or overnight.

Submitted by Kathy H – Springfield

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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