Breakfast, Lunch, Dinner & Snacks

"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban

Aunt Ida’s Famous Cookies

Aunt Ida's Famous Cookies 1No, I don’t have an Aunt Ida. This recipe is from Desserts and Sweet Snacks by Viana La Place.

When making ice cream, especially ice cream with egg yolk custard, I generate a lot of egg whites. Not wanting to waste, I freeze the egg whites until I decide what to do with them.

Aunt Ida's Famous Cookies 2There are many ideas of what to do with leftover egg whites. I’ve made Nami Nami’s Egg White Cake to general delight several times.

However, for a classic fallback, there’s nothing like a giant batch of meringues. I tend to triple, or sometimes quadruple, this recipe, but be warned that you’ll be baking for hours, even in a large oven.

I use a pastry bag without a metal tip (it gets blocked by the chocolate chips, etc…), it speeds the process considerably.

Aunt Ida's Famous Cookies 3Aunt Ida’s Famous Cookies

3 egg whites
1 tablespoon white vinegar
1/4 teaspoon salt
1 cup sugar
1 teaspoon sugar
Aunt Ida's Famous Cookies 4About 1 1/2 cups mix-ins (you can use rice crispies, raisins, dried cranberries, etc.). I used:
~1/2 cup toasted sliced almonds
~1/3 cup toasted coconut
~2/3 cup white or dark chocolate chips

Preheat the oven to 250°F.

Beat the egg whites with the vinegar and salt, starting at a low speed to build up a stable foam and then moving to a higher speed, until stiff but not dry. Very gradually add the sugar and continue to beat until meringue forms stiff peaks. Gently fold in the vanilla and other mix-ins.

Aunt Ida's Famous Cookies 5Line 3 or 4 baking sheets with parchment paper or aluminum foil. Drop the mixture by teaspoonfuls OR squeeze them out using a pastry bag about 1 inch apart on the prepared cookie sheets. Place in the oven and bake until firm, about 45-55 minutes. The meringues should be lightly golden, make sure they are quite well done before taking them out of the oven.

Let cookies cool on cookie sheet. Store in a tin or airtight glass jar. If storing in a plastic container, leave the container slightly open so the cookies don’t get soggy.

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About Natan S.

Natan is a founding member of Theater in the Rough, an group of community minded actors dedicated to bringing quality, affordable theatrical experiences to the Jerusalem audience. Natan also works as a freelance web programmer, and writes about food (mainly ice cream) in his spare time.

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This entry was posted on February 23, 2012 by in Dessert and tagged , , , .

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