Holiday Meringue Cookies
By Chris Shaw, Holston Hills Country Club
Chris Shaw looks forward to the holiday season every year, for a lot of reasons. One of those reasons, that is close to his heart, is his mother’s Meringue Cookies. Shaw says each time he has one it takes him back to being a child when he would make them with his mom. He knew right away what cookie he wanted to submit for the Cookie of the Month when asked. He wanted to share the cookie that means so much to him with his McConnell Golf Family.
Yield: 4 dozen cookies
Ingredients:
4 Each Egg White
½ TSP Cream of Tartar
Pinch of Salt
1 Cup of Granulated Sugar (Superfine)
Directions:
Preheat oven to 225° F.
Mix egg whites with whip attachment in mixer until frothy. Add Cream of Tartar and salt.
Continue whipping until soft peaks form. While mixer is on low speed, slowly add sugar 1 tablespoon at a time until it has dissolved and stiff peaks are formed.
Using a star tip in a piping bag, pipe out the meringue onto a parchment paper lined baking sheet, spaced 2 inches apart.
Bake for 45 min and then turn off the oven. Without opening the door, let cookies stand in oven for 1 hour.
Store in air tight container.