Meringue Cookies

Use egg whites from your chickens to make this sweet springtime treat.

by Dani Yokhna
Meringue cookies
Courtesy iStockphoto/Thinkstock

Yield: 4 dozen cookies


  • 1/4 cup egg whites (about 2 medium eggs) at room temperature
  • 10 T. white sugar
  • 1/8 tsp. salt
  • 1/2 tsp. white vinegar
  • toppings (colored sugars, shaved chocolate, finely chopped nuts)

Preheat oven to 250 degrees F, and line two baking sheets with parchment paper.

In large, nonplastic bowl, beat egg whites until frothy. Combine sugar and salt and add gradually to egg whites, beating well after each addition. When about half the sugar-salt mixture has been added, beat in vinegar; then continue adding sugar-salt mixture a little at a time, beating after each addition. Continue beating until stiff peaks form. Drop batter onto lined cookie sheets one teaspoon at a time, leaving about 1 inch between each cookie. Sprinkle each cookie with your choice of topping (optional).

Bake for 45 minutes, until set. Gently remove to cooling rack and let set for at least 2 hours, until crisp and dry.


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