Ingredients
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3
-
3/4
-
1/8
-
1/8
-
1 1/2
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4 - 6
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-
-
-
-
-
-
-
-
Directions
Orange Meringues,Delicate and delicious. The long cooking time is for leaving the meringues in the turned-off oven overnight.,These turned out very nice- they almost tasted like fruit loops. I didn’t have any cream of tarter so used baking soda instead, and it worked well. The overnight baking time was really nice too.,These were good: very intense and orangy. Less crispy and more chewy than my usual meringues (which aren’t left in the oven overnight). Easy to make. I didn’t use the optional chocolate chips or nuts, but either one would probably have been a nice addition. I got 37 meringues out of this recipe. A nice, light, fatfree “cookie”!
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Steps
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1
Done
|
Preheat Oven to 475f Degrees. |
|
2
Done
|
Cover 2 Baking Sheets With Foil. |
|
3
Done
|
Beat Egg Whites Until Foamy. |
|
4
Done
|
Add Salt and Cream of Tartar. |
|
5
Done
|
Mix the Orange Gelatin and Sugar Together, Then Add the Mixture to the Egg Whites Gradually, a Tablespoon at a Time, While Beating. |
|
6
Done
|
Beat to Stiff Peaks. |
|
7
Done
|
Carefully Fold in the Chocolate Chips and Nuts, If Desired. |
|
8
Done
|
Drop Batter by Teaspoonfuls Onto the Prepared Baking Sheets. |
|
9
Done
|
Place the Baking Sheets Into the Hot Oven Quickly, Then Close the Oven Door, and Turn the Oven Off. |
|
10
Done
|
Leave the Cookies in the Oven Overnight (8 Hours). |
|
11
Done
|
Store in an Airtight Container. |
