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Meringue Bites Recipe

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This recipe for Meringue Bites, by , is from The Whitehorn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Whitehorn

Category:
Category:

Ingredients:  
Ingredients:  
2 large egg whites
2 Tbsp. packed light brown sugar
1/2 cup granulated sugar
1/4 tsp. salt
1/2 tsp. vanilla
1/2 cup coarsely chopped pecans (I sometimes do 1/2 pecans & 1/2 mini chocolate chips)
1 tsp. cornstarch
1/2 tsp. white vinegar

Directions:
Directions:
Preheat oven to 350 degrees. Line 2 baking sheets w/parchment paper or non-stick foil.

Beat the egg whites with an electric mixer until they form stiff peaks when the beaters are lifted. Beat in the brown sugar and granulated sugar a tablespoon at a time. Beat in the salt and vanilla.

Sprinkle the pecans (or mini chocolate chips), cornstarch and vinegar over the beaten egg-white mixture. Fold in gently but thoroughly with a rubber spatula.

Use a teaspoon to spoon the batter onto the lined baking sheets. Don't worry about getting the cookies too close together - they don't spread.

Place the baking sheets in the oven. Turn off the oven and leave them in the oven with the door closed for 8-12 hours or overnight. Peel the cookies off the parchment or foil and store in an airtight container.

Yield: about 30 small cookies

Personal Notes:
Personal Notes:
I know these might not be everyone's favorite, but I love them because they are light & crispy - I think the grandkids agree. I like the pecan ones the best. Great for making these when you use egg yolks for a different recipe and need to use the whites.

 

 

 

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