Mimis Sleep Tight Cookies Recipes

Steps:

• Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

Steps:

• 1. Preheat oven to 400 degrees. Butter cookie sheets. This is an old recipe, I have updated, using parchment paper here.
• 2. In large bowl, making sure there is no greasy residue to keep eggs from whipping, beat egg whites, sugar, salt, white vinegar and vanilla until egg whites are stiff.
• 3. Gently fold in nuts and chocolate chips. Drop mixture by teaspoonsful onto prepared cookie sheets. Put cookie sheets in oven and turn oven OFF. DO NOT OPEN for at least 5 hours, or overnight.

Steps:

• Preheat your oven to 350 degF.
• Beat the egg whites until stiff, then gradually add the sugar and salt.
• Beat until sugar is dissolved.
• Stir in walnuts and chocolate or butterscotch bits.
• Drop by teaspoon on oiled, foil covered cookie sheet.
• Put into oven and turn off oven.
• Leave in all night- (DO NOT PEEK)-or during the daytime and left in the oven until it is cold.