Recipe file created January 12, 2000.
My sister and I used to call these "Styrofoam Cookies".


Line and ungreased cookie sheet with waxed paper kraft paper. Beat egg whites with an electric mixer until foamy. Add salt. Slowly add sugar one to two tablespoons at a time, beating well between additions. This should take about 15 minutes. Continue beating until all of the sugar is dissolved (a small amount rubbed between the finger and thumb will not feel grainy), about another 10 minutes. Preheat oven to 200 F. Drop meringue by small spoonfuls onto the lined cookie sheet. Bake for 1 hour. Turn off heat and let meringues sit in the oven for 4 hours or overnight. Place cookies in airtight containers. DO NOT FREEZE.


Almond Meringues

After the sugar is dissolved, fold in 1 1/2 cups ground almonds.

Cardamom Meringues

After the sugar is dissolved, Beat in 1 teaspoon ground cardamom.

Chocolate Chip Meringues

After the sugar is dissolved, beat in 1 teaspoon vanilla extract. Fold in 3/4 cup chocolate chips.

Coconut Meringues

fter the sugar is dissolved Fold in 1 1/2 cups coconut.


Try to make these bite-sized. When one bites into a meringue, they shatter. If you can pop them into your mouth whole, you do not lose a single morsel of the delicious, delicate treat. And don't be afraid to mix and match variations -- try chocolate chip almond meringues, with 1/2 cup chocolate chips and 1/2 cup ground almonds. Try different nuts and candies. Have fun!

-- Rox

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