Thursday, January 21, 2010

Banana Meringue Cookies


Banana (overnight) Meringue Cookies
These have also been know as overnight cookies, because you leave them in the oven overnight... with the oven off of course.  You can really have a lot of fun with meringue cookies, they are so easy to make and you can add all sorts of colors and flavors to your liking.  The kids LOVE them so much and with only egg whites and sugar they are much better choice than lets say a chocolate chip cookie.

Most important thing when making this recipe is to make sure you have stiff peaks before adding the surgar.

I started with this recipe here.

  • 2 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 1/2 teaspoon banana extract
  • 3/4 cup white sugar
  1. Preheat oven to 315 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
  2. Beat egg whites, salt, cream of tartar, and banana extract until very firm. Gradually add sugar and mix.
  3. Drop by teaspoonfuls on pan. Bake 315 degrees for 20 minutes. They should only be lightly browned. 
  4. Turn off oven and leave them in the oven overnight.


1 comment:

  1. Does it have to be icing sugar? Or can you just use granulated?