Brown Sugar Meringue Crisps
about 100 small cookies
- 2 large egg whites, room temperature
- 1 small pinch of salt
- 1/2 cup firmly packed C&H® Golden Brown Sugar
Preheat oven to 200°F. Line baking sheets with parchment paper.
In bowl of electric stand mixer fitted with whisk attachment, beat egg whites until foamy. Add salt and increase speed to medium-high; continue beating until soft peaks form. Lower speed and gradually add brown sugar, about a tablespoon at a time. Once all of the sugar has been added, scrape down the sides of the bowl with a rubber spatula to incorporate all of the sugar. Resume beating on high until meringue is glossy with stiff peaks.
Pipe with a decorative tip--a basketweave tip works nicely--onto prepared baking sheets about 1/2 inch apart.
Bake 75 minutes. Turn oven off and leave the cookies in the oven for 1 additional hour or more to crisp. Cool completely before removing from baking sheets.
Featured by Meringue, © 2012 by Linda K. Jackson and Jennifer Evans Gardner. Published by Gibbs Smith, Layton, Utah.