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Ingredients
Recipe yields 24 servings
Try these light-as-air, diabetic-friendly meringue cookies for a mouthful of sweet nostalgia any time of day. Add food coloring or dark chocolate chips for extra flavor and flair.
Recipe yields 24 servings
Preheat oven to 200°.
With a hand mixer, beat egg whites until frothy. Mix in sugars until stiff peaks start to form. Do not over mix.
Tint with food coloring if desired, or add nuts or dark chocolate chips and fold in gently.
Transfer dough to a pastry bag fitted with a fluted tip and pipe meringues 2 inches apart onto a baking sheet (or use 2 spoons to drop mounds of meringue onto baking sheet). Bake in oven for 2 hours. Turn off oven, but do not remove cookies. Leave in oven for at least 2 hours, or overnight (do not open oven door).
Store in an airtight container.