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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Scented with nutmeg, these distinctive light little cookies have been a family favorite for many years. They are easy to make, melt in your mouth, and are far better than store-bought meringue cookies. Ingredients:
1 large egg white |
1 cup light brown granulated sugar, regular light brown sugar, or turbinado sugar |
pinch of salt |
1/4 teaspoon ground allspice or nutmeg |
1 1/2 cups finely chopped pecans |
Directions:
1. 1. Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.
2. 2. Using an electric mixer, beat the egg white until stiff and gradually add the sugar, salt, and desired spice. Beat until the mixture looks shiny. Stir in the nuts.
3. 3. Using two spoons, place full teaspoons of the mixture on the sheet, leaving 1 1/2 inches between each cookie. Flatten out the tops.
4. 4. Bake in the preheated oven for 25 to 30 minutes, or until the cookies appear dry on top. Use a spatula to gently remove the warm cookies from the oven and cool on a wire rack. Store in a sealed jar.
5. The Essential Book of Jewish Festival Cooking HarperCollins
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