By Libbie Summers
Photography by Andy Lyons
Brown Sugar Meringues
makes 3 dozen
4 egg whites, at room temperature
1⁄4 teaspoon cream of tartar
1 loosely packed cup dark brown sugar
1⁄2 teaspoon salt
Preheat the oven to 200° and line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites at medium-low speed until foamy. Add the cream of tartar and increase the speed to medium-high, whipping until the whites hold soft peaks. With the mixer running at medium speed, add the brown sugar a little at a time until it is fully incorporated. Increase the speed to medium-high and whip until the meringue holds very stiff peaks.
Spoon the meringue into a pastry bag fitted with a large (1⁄2-inch) star tip. Pipe 11⁄2-inch dollops of meringue onto the baking sheets about 1 inch apart. Bake for 1 hour, then rotate the baking sheets and continue to bake for 1 more hour. When the baking time is up, crack the door (I put a wooden spoon in the door to hold it open) and leave the meringues in the oven for a few more hours or overnight to finish drying. Stored in an airtight container, these cookies will stay crisp for up to 1 week.