December 15, 2012

Heaven Delights

This recipe actually came about because I had extra frosting from my gingerbread cookies.  I decided to make a meringue-type cookie to use it upAll I can say is wow!  These are so light and airy -- it's like biting into a little piece of heaven (hence the name!)!

Heaven Delights

3 egg whites, at room temperature
1/2 teaspoon cream of tartar
2 cups powdered sugar
1 teaspoon almond extract
food coloring, if desired

In a large mixing bowl, beat egg whites and cream of tartar with electric mixer at medium speed until soft peaks form.  Gradually add powdered sugar and almond extract (and food coloring if desired) until stiff peaks form (about 5 - 7 minutes).  Drop onto a greased and floured cookie sheet or onto parchment covered cookie sheet.  Swirl with knife or back of a spoon.  Bake at 250 degrees F. for 30 minutes.   Turn oven off.  Without opening oven door, let cookies sit for 30 minutes before removing from oven.  They should be dry on the inside and not brown on the outside.  Cool on cookie sheet before removing.  Store in tightly sealed container.

Servings:   3 - 4 dozen
Heaven Delights

Note:  These are best baked on a day that is not humid.  The humidity will make them soft and sticky.

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