Thursday, December 22, 2016
ITALIAN MERINGUE COOKIES
These Italian Christmas cookies do not contain butter, flour, or egg yolks and is another
Christmas family favorite. They are so easy to make and totally delicious. You can also replace the vanilla extract with almond extract and pecans for almonds.
Lee's Kitchen Tips:
Make sure your mixing bowl is impeccably clean or the eggs whites will not form into stiff peaks.
5 large egg whites, room temperature (save yolks for another recipe)
¼ t (1 ml) cream of tartar
¾ cup (175 ml) granulated sugar
1 t (5 ml) pure vanilla extract
1½ cups (375 ml) chopped pecans
Preheat oven to 225 F (110 C) degrees.
Beat egg whites in a large bowl until foamy.
Add cream of tartar and beat until soft peaks form.
Gradually add sugar and beat until stiff peaks form.
Beat in vanilla extract.
Remove bowl from mixer and mix in nuts with a spoon.
Drop by a rounded tablespoon onto baking sheets lightly sprayed with cooking oil or line with parchment paper.
Bake for 45 minutes. Turn off oven and let meringues stay in oven for 1 hour, or until completely cooled.
Store in an airtight container.