My cousin Glorianne is a one-of-a-kind kinda girl. We have spent many summers together at Lake Simcoe but time has moved on and so has she and last weekend we visited at her beautiful cottage near Haliburton, Ontario on Coleman Lake. When we arrived there was a big cookie sheet in the oven, the oven door was slightly ajar, we could peak inside, hm-mm are these for us we wondered, a welcome to Colman Lake home baked treat? Well it was 11 o’clock after all and we had been driving for 3 hours… and doesn’t that mean milk and cookies? Maybe, but Gordy was digging in… “ Wait they are for a party tomorrow,” cried Glorianne. Just one, and then one more… they were so delish that before we knew it the cookies were gone. Oh well, tomorrow is another day and now Glorianne can show me how she makes these one of a kind melt-in-your mouth meringue’s.
Thank you Glorianne, Tom and Gwynne for a great weekend and for sharing your recipe with me. There is nothing like a good cookie made with love!
- 2 large egg whites – at room temperature
- 1/8 tsp salt
- 1/8 tsp cream of tartar
- ¾ cup white sugar
- 1 tsp instant coffee
- 1 tsp coco powder
- ¾ cup of Skor bits
- Set oven to 300F
- Prepare a cookie sheet by lining it with parchment paper
- Add the sugar, coco and coffee together in a small bowl – mix well.
- Beat egg whites at high speed for 30 seconds and add salt and cream of tartar to egg whites. Continue to beat until you have soft peaks.
- Continue to beat the eggs at high speed and slowly add the sugar, coco, coffee mixture.
- Continue to beat until it is well mixed and you get hard peaks.
- Stop beating the meringues and gently fold the Skor bits into the mixture with a spatula, until just mixed.
- Spoon the mixture in teaspoon size mounds
- Place in the oven for 25 minutes. Then open the oven door 2 inches and let the meringues cool in the oven for another 30 minutes.
- Eat all at once!
You cannot make these cookies on rainy days.