It's a Snap Cookies
Yield
2 dozenPrep
15 minCook
45 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
room temperature |
*
|
| ⅛ | teaspoon |
cream of tartar
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
cinnamon
|
|
| 2 | each |
gingersnap cookies
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
room temperature |
*
|
| 0.6 | ml |
cream of tartar
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
cinnamon
|
|
| 2 | each |
gingersnap cookies
crushed |
*
|
Directions
Preheat oven to 250 degrees F .
Grease cookie sheets. Beat egg whites in mixer bowl at medium speed until frothy.
Add cream of tartar, beat until soft peaks form.
Add sugar, 2 tablesspoons at a time, beating 30 seconds after each addition.
At high speed, beat until stiff, 1 minutes more.
Beat in vanilla, ginger and cinnamon.
GENTLY fold in cookie crumbs.
Drop by teaspoonsful onto prepared cookie sheet.
Bake 45 minutes until dry to the touch.
Turn off oven, let meringues cool in oven, 2 hours.
