By Libbie Summers
Photography by Andy Lyons
I’m in the process of moving into a new home so I wanted to keep my holiday cookies simple, stylish and insanely delicious! These Brown Sugar Meringue Cookies from my Brown Sugar book by Short Stack Editions are just the trick. On a recent trip to Des Moines on a shoot for BH&G I asked fab photographer Andy Lyons to grab a quick image of the meringues for me. I didn’t plan on the top cookie giving anyone the bird, but I’m kind of glad it did. Perfectly funny!
Brown Sugar Meringues
makes 3 dozen
4 egg whites, at room temperature
1⁄4 teaspoon cream of tartar
1 loosely packed cup dark brown sugar
1⁄2 teaspoon salt
Preheat the oven to 200° and line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites at medium-low speed until foamy. Add the cream of tartar and increase the speed to medium-high, whipping until the whites hold soft peaks. With the mixer running at medium speed, add the brown sugar a little at a time until it is fully incorporated. Increase the speed to medium-high and whip until the meringue holds very stiff peaks.
Spoon the meringue into a pastry bag fitted with a large (1⁄2-inch) star tip. Pipe 11⁄2-inch dollops of meringue onto the baking sheets about 1 inch apart. Bake for 1 hour, then rotate the baking sheets and continue to bake for 1 more hour. When the baking time is up, crack the door (I put a wooden spoon in the door to hold it open) and leave the meringues in the oven for a few more hours or overnight to finish drying. Stored in an airtight container, these cookies will stay crisp for up to 1 week.
These meringue cookies and 21 other fun brown sugar recipes available in Vol. 12 of Short Stack Editions –the coolest single subject books anywhere! They make perfect stocking stuffers at only $14each. Order HERE.