Meringue Sandwich Cookies
4 egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
- Preheat oven to 250 F (120 C)
and line large cookie sheet
with parchment paper or foil.
- Mix together sugar and cream of
tartar. Beat egg whites with
salt until frothy. Gradually add sugar mixture, one tablespoon at a
as well as peppermint extract and vanilla beating until shiny and
- Drop mixture by small
teaspoonful on cookie sheet. Try to
keep about the same size.
- Bake about 45 to 50 minutes or
until meringue is crisp and
comes off paper without sticking.
- Remove paper with meringues
from cookie sheet and cool on
rack. When meringues are completely cool remove from parchment
- Melt chocolate. Spread
chocolate thinly on one side of meringue
and stick another meringue to it.
- Meringues should be
non humid days,
otherwise they will be really sticky.
- Always use room
meringues in an airtight container and
they will keep for at least week.
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