Meringues are simple cookies to make, and the flavor varieties are numerous. This version has candy bar flavors--a crunchy combination of coconut, almonds, and chocolate. The recipe can be cut in half if you want a smaller yield. You can store the baked meringues in airtight containers at room temperature for up to one week.
1/4 teaspoon cream of tartar
1/8 teaspoon salt
4 large egg whites
3/4 cup sugar
1/3 cup flaked sweetened coconut, toasted
1/3 cup sliced almonds, toasted
1/3 cup semisweet chocolate minichips
How to Make It
Preheat oven to 275°.
Place first 3 ingredients in a large bowl; beat with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Gently fold in coconut, almonds, and minichips.
Drop batter by slightly rounded tablespoons 1/2 inch apart onto baking sheets lined with parchment paper. Place 1 pan on bottom oven rack and 1 pan on middle rack. Bake at 275° for 30 minutes. Rotate pans; bake an additional 30 minutes or until cookies are dry. Remove cookies from pans; cool completely on wire racks.