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Cardamon Meringues Cookiesby: Virginia Brubaker Ingredients For: Cardamon Meringues Cookies
3 egg whites Instructions For: Cardamon Meringues Cookies Beat egg whites with electric mixer, at low speed until they get foamy, then at high speed until they form stiff peaks. (My test for this is that I can pick up the bowl and turn it sideways without the egg whites moving.) Note that your bowl and beaters must be absolutely grease-free for this to work properly. Gradually add the sugar Drop the mixture in small mounds (or tiny mounds if you have the patience!) on baking sheets that have been covered with foil or kraft paper. Bake at 250 to 275 degrees Fahrenheit for 90 minutes. Turn off the oven and leave the meringues in the oven, preferably overnight. Then peel them from the foil or paper and store in airtight containers. We like these best when they are baked at a low enough temperature to avoid browning and for a long enough time to totally dry them. YMMV. Perfectly baked, they explode in your mouth, than melt into a yummy mix of sugar and spice. The exploding part is a good reason to make them really small, so they can be popped in the mouth whole. This keeps them from sending meringue shards all over your furniture when someone tries to bite them! Cardamon Meringues Cookies
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, perhaps an eighth of a cup at a time, and
continue to beat at high speed for a few minutes after each addition of
sugar. (This is a nice time to tidy up your kitchen cabinets, returning to
the mixer to scrape down the sides of the bowl often.) When all the sugar
has been beaten in, the egg whites should look shiny. Add the cardamom and
beat in as briefly as possible.