Egg whites and sugar are the basic meringue formula, but this cookie recipe adds an extra touch — dandelion syrup instead of white sugar! When your sweet tooth calls, satisfy it with a couple of these melt-in-your-mouth cookies!
At a glance:
Prep: 10 mins. to 15 mins.
Bake: 2 hrs to 2 hrs
Total: 5 hrs 10 mins. to 17 hrs 15 mins.
Yield: 3 dozen meringues
2 large egg whites
1/4 teaspoon cream of tartar
pinch of salt
1/2 cup dandelion syrup
Preheat the oven to 225°F. Line a baking sheet with parchment or aluminum foil, shiny side up.
In a large bowl, combine egg whites, cream of tartar and a dash of salt. Beat until soft, foamy peaks form.
Gradually add dandelion syrup, continuing to beat until the mixture is stiff and glossy.
Drop meringues by large teaspoonfuls onto the baking sheet or pipe the meringue mixture onto the baking sheet.
Bake the meringues for 2 hours. Turn off the heat, and leave the meringues in the oven, with the door closed, until they're crunchy all the way through - 3 hours or more. Overnight works best.
Remove the meringues from the oven, and cool to room temperature. Store airtight at room temperature.