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Prep 30 mins
Cook 45 mins
This recipe is easy to make and low in fat and calories...it's pretty healthy! The first time I beat the egg whites too much, and it came out like unfolded fortune cookies. The second time, it wasn't so bad, but still not like kisses. Just try not to overbeat, and you'll be fine! (Both times, it still tasted great)
- Sift flour with two tablespoons of sugar and set aside.
- Combine the egg whites, salt, and cream of tartar and beat until stiff.
- Slowly beat in the remaining two tablespoons of sugar, and gradually beat in the flour mixture.
- Fold in the vanilla extract, being careful not to deflate the meringue.
- Line cookie sheets with aluminum foil.
- Drop the meringue using a teaspoon onto the sheets one half inch apart.
- Bake in a oven preheated at 275 degrees for forty-five minutes, or until crisp and golden.
- Remove to racks.
- Cool, then carefully peel the cookies from the foil.
This did not work out at all as I expected. I followed the directions exactly, the only change being that I used white wheat flour as it is all I keep in the house. There was no way to keep it from deflating. I got less than half what was called for (I got 28) and I made them quite small. Luckily I checked them with 13 minutes still to go because they were already very brown and crisp. They were not very sweet at all. Basically I made non-sweet vanilla wafers. The kids and I ate them though my husband had one and declined the rest.