Meringue cookies take a bit of effort and time to make, but they are so worth the effort. These Cinnamon Meringues are one of my favorite lactose-free cookies for the holidays as they're easy to transport and a beautiful, low-fat addition to the dessert table. Meringues will keep for up to 1 month at room temperature in an airtight container, which also makes them great for gifts.
Makes about 5 dozen cookies
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 3 large egg whites, at room temperature
- 1/8 t. salt
- ¼ t. cream of tartar
- ¾ cup granulated white sugar
- 1 T. dark brown sugar, packed
- ½ t. vanilla
- 1 t. cinnamon
Preparation:
1. Preheat the oven to 225 F. Line 2 large baking sheets with parchment paper.
2. In a large, dry mixing bowl using an electric hand-mixer at a medium speed setting, beat the egg whites, cream of tartar and salt for about 3 minutes, or until the eggs form soft peaks. Gradually add the sugars, beating until the mixture is glossy and smooth and forms stiff peaks. Add the vanilla and cinnamon and beat until just incorporated.
3. Drop the batter about 1-2 tablespoons at a time in small mounds onto the prepared baking sheets. Bake the cookies until very lightly golden, for about 1 ½ hours, turn off the oven and open the oven door several inches. Allow the meringues to cool in the oven before transferring them to a cool plate and serving. Meringues will keep in an airtight container at room temperature for 1 month.
