Fluffy Meringue Cookies

I recently re-introduced eggs to my diet.  Easy to digest protein and portable are all wins for me.  Since eliminating all grains for my diet, I have not baked or cooked many things worth posting.  The most action my Kitchenaid stand mixer and my Cuisinart food processor have been seeing is a good dusting off.  Eggs have breathed new life into my appliances and my psyche. 

I used Genius Kitchen's two ingredient recipe since I still wanted to avoid powdered sugar and cream of tartar.  For real...  don't need them and didn't miss them.

These cookies take forrrrrreverrrrr to bake and dry out.  While they are easy, plan on being home for a few hours.

Fluffy Meringue Cookies

Preheat oven to 225 degrees and line cookie sheets with parchment.

3 egg whites
3/4 cup sugar

Whip the egg whites until white and shiny and sort of thick (no more foamy look and will keep a soft peak).  Slowly add the sugar while still whipping and continue to whip until hard peaks form.

Drop by teaspoon full onto lined cookie sheets about 2" apart.

Here is where Genius Kitchen was wrongo I believe.  They instruct to bake for 30 minutes...  uuuhh, mine took 90 minutes.  I just recommend to start checking them after 30 minutes.  Your goal is to dry them out.  You can tell by touching the tops if they are sticky.  When they lift off the parchment, I called them done.  Good news is, with the lower temperature oven, they are easy to check on, repeatedly.

I seriously ate these ALL in a day.  Happiness is fluffy cloud Swablu cookies!  It was equally as tasty before baking tbh.

I am sorry that I didn't take more pics.  Next time!