2/1/08

Overnight Meringue Cookies

This is a recipe that has been made for at least a hundred and fifty years, is in almost every church and school fund raising cookbook as well as being published by what I'm sure is no less than a few thousand, if not a hundred thousand cookbooks, yet is so crisp, simple and delicious that it must be added to everyones collections.


Overnight Meringue Cookies

  • 4 large egg whites, at room temperature
  • Pinch of salt
  • 1 cup granulated sugar


Preheat the oven to 200°.

Line 2 baking sheets with parchment paper. Beat the egg whites and salt at low speed until frothy. Increase the speed to high and beat until the whites hold firm peaks. Beat in the granulated sugar, 1 tablespoon at a time, until the whites are stiff and glossy, 5 to 6 minutes.

Spoon or pipe tablespoon-size mounds of the meringue onto the prepared baking sheets, spacing them 2 inches apart. Bake for about 3 hours, turn off the oven and let them cool overnight in the turned-off oven.

There is a version of this cookie that is popular in emails and on recipe boards around Easter as you tell the tale of Jesus' death and resurrection by making these cookies. Look for it here as we get closer to Easter!



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