Meringue cookies

18 Dec

Where have we been? For sure we’ve been treated to these delightful holiday cookies in the past: one bite took us back to childhood.

Here are two meringue cookie recipes from Seventeen magazine from the 1970s or 1980s and Best of Bridge, which are nearly identical.

From Seventeen magazine
3 egg whites
1 cup sugar
1 (6 ounce) bag butterscotch chips
1 1/2 cups chopped walnuts
Preheat oven to 400 degrees. Beat egg whites until stiff. Add the sugar gradually and beat well. Fold in the butterscotch bits and the walnuts.

Grease two cookies sheets (or easier, yet, line the cookie sheets with parchment paper and apply a little shortening to the paper). Drop mixture by teaspoonfuls onto sheets in peaks, leaving a space between each. Put sheets in oven. TURN OFF HEAT. Leave in oven a minimum of four hours, or overnight for best results.

From The Best of Bridge
“A Christmas favourite or – a big hit at a childrens birthday party if you add the food colouring!”

2 egg whites
3/4 cup sugar
1/2 tsp. vanilla
6 oz. (170g) semi-sweet chocolate chips
1 cup chopped pecans

Preheat oven to 350 F. Beat egg whites until stiff, add sugar gradually, beating at high speed for at least 5 minutes. Fold in vanilla, chips and pecans. Drop from teaspoon onto foil or parchment lined cookie sheets.

Put in oven and turn off heat. Leave overnight or at least 8 hours.

Makes about 3 dozen meringue-like cookies.
You can add a few drops of food colouring (with the nuts and chips) if you feel festive!

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