Fire up those ovens and let the holiday baking season begin....
It's hard for me to imagine I've not shared this recipe from long ago before now.
I began making this tasty simple meringue cookie when my kids were small.
(Our youngest is nearing 40=)
It was always fun because you place the cookies in a warm oven, turn it off, and
let them sit overnight while they 'bake'.
We've added mini chocolate chips or crushed peppermint candies for a real holiday flair.
Simple and easy - perfect for adding to your holiday tray.
And GLUTEN FREE to boot!
And GLUTEN FREE to boot!
I line the cookie sheet with non stick foil for easy cleanup!
This recipe was in my first cookbook, Recipes & Recollections, which has been sold out for a couple of years.
NITEY NITES
2 egg whites
1/8 tsp. cream of tartar
1/2 - 3/4 c. white granulated sugar
1 c. mini chocolate chips
1 c. chopped nuts
crushed candy canes, optional
Turn oven to 350. Line cookie sheet with non-stick foil or grease it.
In medium glass bowl, beat egg whites & Cream of tartar until mixture reaches soft peaks. (When you pull the mixer out of the bowl, they will mound slightly).
Add sugar, gradually, beating after each addition, until mixture is glossy.
Fold in chocolate chips and nuts (& candies).
Drop, 1 Tb. at a time, onto prepared cookie sheet. Turn the oven off.
Place baking sheet in oven....and go to bed. (Nitey Nite!=)
Take out when you get up in the morning....remove from cookie sheet.
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