Sweet Dream Meringue Cookies Recipes

Steps:

• Beat egg whites and cream of tartar until light and fluffy. Make sure you don't get ANY yolk in it. If you do, start over! Using a metal bowl is best.
• Gradually add sugar to egg white mixture and continue beating until mixture stands in stiff peaks. Gently fold almonds into meringue with extract and food colouring (optional).
• Drop meringue by teaspoonful onto lightly greased baking sheet. Bake at 300F for 30 minutes. Let cool.

Steps:

• Preheat oven to 225 degrees.
• Mix egg whites, cream of tartar, vanilla, and salt together on high speed till frothy and bubbling.
• Next gradually add sugar 1/4 c at a time until completely mixed.
• Continue beating mixture for another 5 minutes or until it is forming stiff peaks.
• Spoon out mixture onto a foil lined cookie sheet.
• Bake for 2 hours, checking to see that the cookies are golden.
• Turn oven off and then open the door to let the heat out and the cookie to dry completely.

Steps:

• Cream butter and mix in brown sugar, egg and vanilla.
• Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture.
• Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.).
• Refrigerate until dough is firm.
• Preheat oven to 375ºF. Lightly grease baking sheets.
• Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar.
• Arrange on prepared baking sheets at least 2" apart.
• Bake 10 minutes.
• Cool 5 minutes on the sheets before transferring to racks to cool completely.
• Store in airtight container.

Steps:

• Cream together butter and brown sugar; beat in egg and vanilla.
• Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture.
• Fold in chocolate chips and walnuts.
• Refrigerate until firm.
• Preheat oven to 375°.
• Lightly grease baking sheets.
• Break off small pieces of dough; roll between palms into 1-inch rounds. Dredge rounds in powdered sugar.
• Arrange rounds on prepared sheets, spacing at least 2-inches apart.
• Bake 10 minutes.
• Let cool 5 minutes on sheets. Transfer to racks and cool.
• Store in airtight container.