Is there such a thing as a non-tasty shortbread cookie?
We think not!
But when you make these sweet delights with brown sugar and cinnamon… ah, that takes the classic shortbread to a whole new level of yummy.
Shortbreads can be frozen in air-tight plastic containers, to be pulled out later when company comes over unexpectedly — but don’t count on having any cookies left over to freeze unless you make a double batch.
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Outside, the sun sparkles off about a foot of pristine snow. Indoors, the kitchen smells deliciously of cinnamon and chocolate... and the pre-Christmas baking continues... Each of the keen cooks…
Three ingredients?
Why, that hardly even counts as a recipe!
But the beauty of meringues is the kitchen miracle of how a few simple egg whites, sweetened and whipped into cloud-like shapes, can bake up gently to such a melt-in-mouth light crispy goodness. Smother a lemon pie, if you must, but I prefer to take my meringues in cookie form…
For each 1 egg white, you’ll need a good pinch (1/8tsp) of cream of tartar and caster sugar to taste (about 2 Tbsp per egg white).
Pre-heat the oven to 200°F.
Whip together the egg whites and cream of tartar, until medium-soft peaks form, then continue whipping as you gradually add the sugar.
When the mixture stands up in firm peaks, spoon it out (or pipe with a pastry bag) onto a cookie sheet lined with parchment paper.
Bake about 2 hours for teaspoon-sized dollops, about 3 hours for standard cookie size. You want the meringues to be dry and hard to the touch, but don’t let them start to brown.
How many egg whites?
It depends on how large a recipe you want to make. I find that 3 egg whites is a good number…
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