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2 egg whites
1/8 tsp. salt
1/2 tsp. cream of tartar
1/2 c. sugar
1/2 tsp. vanilla
6 oz. butterscotch chips
Directions:
A melt-in-your-mouth meringue cookie.
Preheat oven to 350°F.
Beat egg whites until foamy. Add salt and cream of tartar. Beat to stiff peaks.
Gradually add sugar, beating between each addition.
Beat in vanilla.
Gently fold in chips (use peanut butter or chocolate chips for an alternative).
Drop by spoonfuls onto greased baking sheet.
Place tray into 350°F oven - and turn off the heat. Allow cookies to be in slowly cooling oven for a minimum of 2 hours. This long slow bake is what gives meringues their crispiness.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday January 23rd, 2008
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