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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 60 |
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This was a recipe that my Grandma taught my mom and she taught me. Most recipes say to bake for an hour at a higher temperature but according to Grandma H, no, no, they have to slow bake to get the crunch as you bite into them and then they have to melt in your mouth . Ingredients:
4 egg whites |
1/4 teaspoon salt |
1 cup fine granulated sugar |
1 teaspoon vanilla |
Directions:
1. Beat egg whites until stiff and dry.
2. Beat in sugar gradually, sprinkling 2 tablespoons at a time.
3. Add vanilla and continue beating until mixture holds it shape.
4. Shape in mounds with a spoon or a pastry bag on a large cookie sheet that is lined with parchment paper and lightly sprayed with Pam or greased (Pam is easier).
5. How you shape will be exactly how they look when done baking.
6. I use my huge airbake cookie sheet that is as big as the rack in oven.
7. Bake at 200 degrees for 3-1/2 to 4 hours.
8. You don't want them to get brown on the top or bottom.
9. When they are done, you want to remove them quickly (still warm).
10. Once cooled, put them in an airtight container.
11. They are fragile so pack them gently.
12. Recipe makes 30 large or 60 small.
13. These are a very sweet cookie.
14. If you are a diabetic, please use Splenda or another type of diabetic friendly sugar.
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