I’m in love with these Brown Sugar Meringue Cookies almost as much as I love the one I’m baking them for.
4 egg whites, room temperature
¼ teaspoon cream of tartar
1 cup dark brown sugar, loosely packed
½ teaspoon salt
Preheat oven to 200º F and line two baking sheets with parchment paper.
In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites and whip on low-medium speed until foamy. Add the cream of tartar and increase speed to medium-high whipping until the whites hold a soft peak. With the mixer running, add the brown sugar just a little at a time until fully incorporated. Increase the speed to medium-high and whip until the meringue holds a very stiff peak.
Spoon the meringue into a pastry bag fitted with a large star tip (1/2-inch). Pipe the meringue onto the baking sheets. Bake for 2 hours (rotating the baking sheets halfway through), then crack the door (I put a wooden spatula in the door to hold it open) and leave the meringues to finish drying in the oven for a few more hours or overnight. Store in an airtight container for several days.