A very good friend made these cookies for my family as a Christmas gift and she gave me the recipe. These are literally no fail cookies. Even the worst of cooks could make these masterfully, I am certain! The only must do’s are don’ts – don’t open the oven while it ‘cooks’ and don’t overbeat the egg whites.
When done, these are the lightest cookies, the are very fragile, crumble easily and are not a good shippable cookie. You can really dress them up though by using an icing tube to pipe the mixture out and give it a distinctive look. And they aren’t a ‘typical’ cookie, so they always become a conversation piece at pot lucks and gatherings. You can also set them into almond bark or melted chocolate after baked to give it a little more pep, not that they need them.
Ingredients
2 egg whites
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup nut meat (optional)
- Preheat oven to 400 degrees F.
- Beat egg whites until stiffened.
- Slowly add sugar, salt and vanilla.
- Add nut meat.
- Line cookie sheet with aluminium foil.
- Drop cookie mixture on sheets with a large spoon.
- Place in oven and turn off the heat.
- Leave cookies in the oven for 8 hours. Do not open the oven during this time.
Tia's Cookbook 
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