Peanut Meringue Cookies from the New York Times 1999
These are easy, inexpensive, light and delicious
1 egg white
1/2 cup superfine sugar
a tiny bit of cream of tartar
3/4 cup whole salted peanuts
heat oven to 325'. ZLine a baking sheet with Silpat or parchment paper.
Beat egg white until stiff. slowly beat in sugar to make a meringue ( is this the best way to beat in the sugar??)
3 drop the meringues by teaspoonfuls onto the baking sheet, They do not spread much at all, they just dry out. Bake 45 minutes at 325'. turn off the oven, leave the cookies in for 15 more minutes. Remove, cool before eating or storing.
store a room temp in a tightly sealed container at room Temp for as long as a week. (never tested, consumed too quickly)
My husband, who hates meringues LOVES these. It is the salty sweet thing.
Yield 2 to 2 1/2 doz cookies