Easy Brown Sugar Meringue Cookies
Easy meringue cookies feature a delightful blend of egg whites, brown sugar, and vanilla, often finished with a sprinkle of cinnamon sugar.
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Instructions
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Preheat oven to 250 F and position oven racks in the upper and bottom thirds.
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Process sugars in a food processor for 60 seconds until fine; this step is optional if using superfine sugar or not using a processor.
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Beat egg whites on medium speed until foamy, then add cream of tartar and continue beating until soft peaks form. Gradually beat in both sugars until very stiff peaks develop and the meringue is smooth, then mix in vanilla extract.
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Line two baking sheets with parchment paper.
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Spoon small mounds of meringue onto the parchment paper or pipe using a star tip, then sprinkle with cinnamon sugar.
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Bake for 1 hour, rotating sheets after 30 minutes. Test a meringue for dryness in the center. Turn off the oven, leave the door ajar, and let meringues remain in the oven for an additional hour.