Cookbook

Ingredients

• 2 egg whites
• 1/4 tsp cream of tartar
• 1/8 tsp salt
• 2/3 cup sugar
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/16 tsp cardamom

Instructions

1. Allow egg whites to come to room temperature in a large mixing bowl (about 30 minutes).

2. Preheat oven to 225.

3. Line one large baking sheets with silpat or parchment paper.

4. Add cream of tartar and salt to egg whites.

5. Beat on high until soft peaks form.

6. Gradually add sugar to egg whites, 1 tablespoon at a time.

7. Add cinnamon, nutmeg, and cardamom.

8. Continue to beat at high speed until egg whites are glossy and have become stiff.

9. Use 2 spoons to scoop mixture onto baking sheet.

10. Bake cookies for 60 minutes or until meringues are dry and firm to the touch.

11. Turn the oven off and let meringues sit in the oven with the door closed for another hour or overnight until completely cooled.