Brown Sugar Meringue Cookies
What do you do with the 5 leftover egg whites from the Pastitsio you just made? This great little cookie made from egg whites and brown sugar.
- 5 large egg whites
- 1 1/4 cup packed light brown sugar
- Pinch of cream of tartar
- 3/4 teaspoon vanilla extract
- Finely grated zest of a lemon
Preheat oven to 325 degrees. Put egg whites, sugar, and cream of tartar into a heatproof bowl over a pan of simmering water. Whisk until mixture is warm and sugar has dissolved.
Attach bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing your speed to high, beat until soft peaks form, about 5 minutes. Beat in vanilla.
Using a rubber spatula, gently fold in the lemon zest.
Pipe meringue dots about 2 inches apart on a parchment paper lined baking sheet.
Bake until meringues are firm and and can be easily removed from the parchment paper, about an hour to 90 minutes.