Salted Caramel Meringue Cookies
Crunchy and melt in your mouth type cookie that leaves you with the flavors of caramel and salt!
Servings 24
Ingredients
- 3 large brown egg whites
- 1 teaspoon LorAnn Caramel Flavoring
- 3/4 cup white sugar
- 1 teaspoon cream of tarter
- 1 teaspoon salt
Instructions
- Preheat over to 200 degrees. Line two cookie sheets with parchment paper.
- Place egg whites into mixing bowl. Mix on low for 1 minutes or until the whites become frothy.
- Add caramel flavoring.
- Turn mixer to medium speed and add 1/4 cup sugar at a time really slowly until you have added all of the sugar. Beat for 2 minutes.
- Add cream of tarter and salt.
- Turn mixer to high and continue to beat until whites are stiff.
- Spoon into a piping bag. Pipe onto cookie sheets.
- Place in oven and cook for 2 1/2 hours.
- Turn off oven and allow to completely cool before removing.
- Serve immediately or store in a air tight container or cookie tin.
- Garnish with caramel drizzle and salt is optional!
Notes
I piped mine with a gallon size plastic bag. I spooned in my egg whites into the bag. Cut the tip and piped onto the cookie sheets. This makes 24 large cookies but you can also get 80 small cookies out of it. Number will depend on the size you pipe.