Thursday, May 27, 2010

Gingersnap Meringue Cookies

Gingersnap Meringue Cookies

Only make these on cool days with low humidity or they won't work. Start early in the day.

Beat until foamy: 3 Polyface egg whites, room temp., 1/4 tsp cream of tartar, 1/8 tsp salt
Beat in, 1 T at a time: 1/4 cup granulated sugar
Beat in, 1 T at a time: 3/4 cup powdered sugar
Beat mixture until stiff peaks form. Gently fold in 2/3 cup crumbled gingersnap cookies (12) and 1/3 cup semi sweet chocolate mini-morsels.
Drop by tablespoonfuls onto a baking sheet lined with parchment or sprayed with regular Pam. Bake at 200 for 1 1/2 hours. Turn oven off. Let cool for several hours in oven.

Submitted by Maria S. - Williamsburg

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