These are amazing! They take a little patience just like any other meringue, but they are so worth it! I made mine simple with just almond extract in place of vanilla but I can’t wait to try all of the other flavor combinations.
Original recipe from Maddie Ruud on http://www.hubpages.com
Makes 36 cookies
6 cookies = 1 weight watchers points+
3 large egg whites
1/4 tsp cream of tartar
3/4 cup granulated sugar
1/2 tsp vanilla extract
Start by placing your eggs in a bowl of warm water for 5 minutes.
Next separate your egg whites. Beat on high while slowly sprinkling in your cream of tartar.
Once you get soft peaks start very gradually adding your sugar in 1 tbsp at a time while continuing to beat on high.
Put meringue in a quart size zip lock bag. Cut one of the bottom corners off leaving an opening about 3/4 inch. Fold over the top of the bag and start squeezing out your meringue into 1 1/2 inch cookies leaving about 1/2 inch in between them. Make sure you put them on a parchment paper lined baking sheet so they won’t stick.
Bake in a preheated 200 degree oven for 90 minutes.
(If adding any nuts or chocolate chips 4 cookies = 1 weight watchers points+)
Lemon meringues: after adding in vanilla fold in 1 tbsp lemon zest. Continue as directed
Mint chocolate chip meringues: when adding in vanilla also add in 1/4 tsp peppermint extract. After extracts are beat in fold in 1/2 cup mini chocolate chips.
Double chocolate meringues: after adding in vanilla fold in 1/2 cup mini chocolate chips & 2 tbsp unsweetened cocoa powder
Almond Coconut Meringues: substitute 1/2 tsp almond extract for vanilla. After your extract is beat in fold in 1/2 cup finely chopped toasted almond & 1/2 cup toasted coconut flakes