3 egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
For the S’mores
chocolate sauce or squares
Campfire Marshmallows (regular or Giant Roasters)
Make the Meringue Cookies
Preheat oven to 275 degrees. Line two baking sheets with parchment paper and set aside.
In a very clean bowl of an electric mixer, beat egg whites and cream of tartar on low for several minutes or until slightly frothy. While mixer is on, add sugar slowly by the tablespoon. Increase mixer speed to high and beat egg whites until thick and glossy.
Spoon egg white mixture into heaping tablespoon mounds and flatten the tops of the mounds with the back of a spoon. Bake for 60 minutes. Leaving the oven door closed, turn oven off and allow cookies to sit in the oven for an additional 60 minutes. Cookies should appear dry when finished. Allow cookies to cool in a dry place.
Assemble the S’mores
Place one meringue cookie on a plate and top with chocolate sauce or square of chocolate bar. Top chocolate with roasted marshmallow and place a second meringue cookie on top. Enjoy!
Recipe by: JellyToast
Meringue cookies will remain crisp for about 1 day if kept in a cool, dry place and stored in an airtight container. If cookies become soft, they are still delicious!