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Bettys Easy Meringue Cookies 2

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Ingredients

Adjust Servings:
3 egg whites
3/4 cup sugar

Nutritional information

105.3
Calories
0 g
Calories From Fat
0 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
27.6 mg
Sodium
25.1 g
Carbs
0 g
Dietary Fiber
25.1 g
Sugars
1.8 g
Protein
31 g
Serving Size

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Bettys Easy Meringue Cookies 2

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    Cuisine:

    I added a bit of vanilla to the recipe and it turned out great!! Took me 45 mins to cook, and the centre was still a bit gooey, but I like the gooey bits. They were delish!!

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Betty’s Easy Meringue Cookies 2 Ingredients, Betty was a family friend of my husband’s Grandfather and this is her recipe. My DH loved these as a child., I added a bit of vanilla to the recipe and it turned out great!! Took me 45 mins to cook, and the centre was still a bit gooey, but I like the gooey bits. They were delish!!, Fresher eggs will stiffen up a lot easier than older ones, try the float test first! I only had 1 extra egg white from another recipe, so I decided to try just one third of this recipe and I couldn’t be happier! I’m glad I read the other reviews, because it definitely took much longer than 30min, granted I wasn’t able to make them small enough to be teaspoon amounts but I didn’t need to change the temperature or anything. When I realized they were still soft, I put the batch back in and I would take one out and stick it in the freezer for a bit to see if it was going to set when cool, while the rest stayed in the oven.. and eventually ended up with perfect results! Do have patience! Mine got less shiny when they were ready to be taken out so I think that’s a good indication to start checking. Once they cooled I stuck them in a jar with a lid and have been snacking on them since yesterday, the texture is amazingly crispy but not too hard, and the sound they make clinking around in the jar is just lovely. I did add just a splash of vanilla extract into the egg before whipping to give it that marshmallowy taste, but next time I’ll try lemon or another extract.. I’m definitely going to remember this every time I have extra egg whites. Thank you so much for sharing this recipe!


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    Steps

    1
    Done

    Beat Whites Until Very Stiff.

    2
    Done

    Gradually Add Sugar and Keep Beating Until Mixture Forms Peaks.

    3
    Done

    Grease or Spray, With Cooking Oil a Large Cookie Sheet and Put Teaspoon Amounts on to the Sheet About 2 Inches Apart.

    4
    Done

    Place in Preheated 225 Degree Oven on the Middle Rack and Bake For 30 Minutes. Check to See If the Center of the Cookie Is Dry For Doneness.

    5
    Done

    If Dry, Remove from Oven and Bang Sheet- the Cookies Should Jump Off the Sheet!

    6
    Done

    Note: Do not Brown!

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    Joseph Chambers

    Culinary explorer eager to travel the world through its flavors and ingredients.

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