Hi there, sugar!
Last week’s recipe was a nice cookie and turned out real good, so for this time around I decided to try a cookie again. The other recipe was prunes, and that was right out. No prunes this week! No prunes ever, if Fred had his way. That man truly hates prunes.
Anyway, unlike the other recipes I’ve posted about, this one wasn’t titled. But with an ingredient list of brown sugar and egg whites, I figured it was a meringue. A brown sugar meringue at that. Isn’t it funny how you can make cookies out of two ingredients? Just brown sugar and egg whites and bake… and there’s your cookies.
My friendly KitchenAid® helped me with the recipe. I just love that thing. Throw everything in it and watch it go! I’m so happy Fred bought me that.
Now on to the recipe:
Ingredients : 4 large egg whites 1 cup packed light brown sugar Directions : 1. Preheat the oven to 250°F (130°C). Beat the egg whites in a bowl with an electric mixer until soft peaks form. Beat in the brown sugar, 2 tbsp at a time. 2. Line 2 baking sheets with wax paper. Using a heaping teaspoon for each, spoon the meringues, spaced about 1in (2.5cm) apart, on the baking sheet. Bake for 1 hour, or until they are crisp on the outside and slightly chewy inside.
Since I used my KitchenAid and I have yet to figure out how to take pictures of ingredients in a metal pan without making it look ridiculous, we’ll have to make do with a picture of the final product. Plus, how interesting is a picture of egg whites and brown sugar? It looks just like the cookies… only liquid and a lighter brown.
Considering they aren’t chocolate chip cookies, or even super chocolate chip cookies like last week’s, Fred said they were pretty tasty. He’d rather have a chocolate chip cookie though, but that’s Fred’s opinion about most cookies. They are awfully light though.
Until next time, toodles!