Recipe(tried): Meringue cookies (12 various recipes)

I have made the "cloud cookies" recipe and the others sound good too.

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Brownie Meringues

These are similar to cookies which were a staple of Haynie's Bakery, in Corinth, for years.

2 egg whites
Dash of salt
1/2 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup caster sugar
1 package (6 ounces) semisweet chocolate chips, melted and cooled
3/4 cup nuts, chopped

Beat egg whites with salt, vinegar, and vanilla until stiff peaks form. Gradually add sugar, beating until stiff peaks form. Fold in chocolate and nuts.
Drop from a teaspoon onto a greased cookie sheet. .
Bake at 350 F degrees about 10 minutes. These things are delicious.

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Mocha Meringues

1 egg white
1/8 teaspoon cream of tartar
2 tablespoons caster sugar
1/4 teaspoon vanilla extract
1 tablespoon cocoa
1/2 teaspoon instant coffee powder

Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, vanilla, cocoa, and coffee powder.
Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart.
Bake 40 minutes at 250 degrees F (120 degrees C), or until firm.

Turn off oven, and let meringues cool in oven for 1 hour. Do not open oven door while the cookies are cooling.

Makes 1 dozen.

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Praline Meringues

1 egg white, room temperature
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1-1/2 cups chopped pecans

Beat egg white until foamy. Gradually add sugar, 2 tablespoons at a time, beating til soft peaks form.

Fold in vanilla and pecans.
Drop by heaping tablespoon 3 inches apart on an ungreased cookie sheet. Bake at 225F degrees for 1 1/2 hours.

Turn oven off. Cool cookies in oven one hour. Do not open door. Serve immediately or store in an airtight container.

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Brown Sugar Meringues

2 egg whites
1 cup brown sugar
1 cup chopped pecans
1 teaspoon vanilla

Beat egg whites until stiff. Add sugar slowly, and beat until very stiff. Add vanilla and mix well. Fold in pecans by hand.

Drop onto lightly greased cookie sheets and bake for 45 minutes in 250F degree oven. Store in tightly sealed container.

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Cloud Cookies

3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup caster sugar
1/4 cup slivered almonds
1 packet Nestle white choc-buds (or use milk choc-buds)

Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla. Gradually add sugar, beat until stiff. Fold in chocolate chips and nuts. Drop by teaspoonful on a cookie sheet covered with parchment paper or foil.

Bake until dry at 300F degrees, about 25 minutes (sometimes this takes 35-45 minutes).

You can also add 2 tablespoons of unsweetened cocoa powder to make Chocolate Clouds.

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Georgia Meringues

2 egg whites
1/8 teaspoon cream of tartar
2/3 cup sugar
1/2 cup peanut butter
Preheat oven to 300F degrees.

Beat egg whites and cream of tartar until stiff peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until very stiff peaks form. Lightly fold in peanut butter, just until mixed. Drop by teaspoonfuls onto a greased cookie sheet.

Bake in 300F degree oven for 25 minutes, or until lightly browned. Remove from cookie sheets immediately.

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Almond-orange Meringues

4 egg whites
1 teaspoon cream of tartar (optional)
1/4 teaspoon salt
1 cup sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup sliced almonds, toasted

Preheat oven to 350F degrees.

Beat egg whites with cream of tartar and salt
until frothy. On high, gradually beat in sugar until stiff peaks are formed. Fold in orange peel, vanilla extract, almond extract and 3/4 cup toasted almonds. Drop batter by teaspoonsful onto nonstick cookie sheet sprayed with vegetable cooking spray. Sprinkle cookies with remaining 1/4 cup toasted almonds.

Bake for 15 to 20 minutes, or until lightly browned. Store cooled cookies in airtight container.

Makes 4 dozen cookies

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Chocolate Chip Meringues

2 egg whites (at room temperature)
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup sugar
1 (6 ounce) package semisweet chocolate chips
1/4 cup chopped pecans

Beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Add sugar gradually, and beat until the mixture is stiff (stands up when you lift beaters). Fold in the chocolate chips and the pecans (preferably using a spatula).

Cover cookie sheets with parchment paper. Drop meringue mixture by teaspoonfuls into small mounds.

Bake at 300F degrees for about 25 minutes, reducing heat to 250 degrees if cookies begin to show signs of browning. Meringues should be creamy white and crisp-dry when done.

Let the meringues cool and store in sealed container in refrigerator. For best results, make these on a bright clear day.

YIELD: About 6 dozen one-inch cookies.

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Almond Meringues

2 egg whites
4 tablespoons sugar
2 tablespoons ground almonds
Beat egg whites very well.

Add sugar gradually; beat thoroughly to form stiff meringue. Add ground almonds. Place teaspoons full on greased pan.

Bake at 250 deg. F (120 deg. C), till set.

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Almond Meringues

2 egg whites
2/3 cup sugar
2 cups sliced almonds
Chocolate bits for topping

Preheat the oven to 300F. Line a cookie sheet with parchment paper.

Stir together the egg white and sugar (I don't even use a mixer) and then stir in the almonds. Drop by teaspoon (they shouldn't be more than 2 inches in diameter) and top with a chocolate chip.

Bake about 20 minutes until lightly browned.

When you remove from the oven mash down the choc bit (it makes it look like a dab of icing) and let it cool before removing from sheet.

I use the same ingredients in the food processor and make balls out of the dough just over an inch in diameter. I flatten them slightly by pushing down drained maraschino cherry on top.

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Pecan Meringue Kisses

1 egg white, at room temperature
1/4 teaspoon salt
1 cup brown sugar, firmly packed
1 cup chopped pecans

Preheat oven to 300 degrees F. Grease a cookie sheet.

Beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating constantly, until stiff peaks form. Fold in pecans. Drop rounded teaspoonfuls of meringue onto a greased cookie sheet.

Bake about 15 to 20 minutes or until delicately brown and firm. Cool three to five minutes before removing from cookie sheet.

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Lemon Meringues

2 large egg whites, room temperature
pinch salt
2/3 cup sugar, sifted
1 teaspoon lemon zest, finely grated
1/4 teaspoon vanilla extract

Preheat oven to 250F degrees. Cover 2 baking sheets with parchment or foil.

Beat egg whites with salt til soft peaks form.

Add sugar very slowly, beating well between additions, til egg whites are stiff but not dry. Fold in lemon zest and vanilla. Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.

Bake til dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.

Can be stored up to 2 weeks in an airtight container.