Meringue Cookies - Help needed

[jorodopo]

Okay, I've been assigned the meringue cookies for the exchange that I am attending tomorrow at 6, (yes, about 20 hours away ). I've found a few different recipes but I've seen some notes on here that say it is important for the cream of tartar to be fresh. Mine's not. Instead of going to the store once I get the kids to bed I'm thinking of using a recipe I found that is:

4 egg whites and 2 1/4 cups of confectioners sugar. Bake for 3 hours at 200 degrees with the oven door cracked open.

Has anyone used this type of recipe before? It seems too simple to work and yet I really would love to save the time and schlep..... What do you experienced bakers think???
Thanks in advance.
Joanne

 

[piratesmate]

I don't know if you still need help, but... I've never made the type you describe. I have a meringue-type cookie recipe. They're good, but not quite as light as regular meringue. I don't know if this helps or not.

Low fat Cinnamon Cookies

2 c sugar
1 1/2 tsp cinnamon
4 eggs
3 cups flour
1/2 tsp salt (opt)
1 tsp baking soda
1/2 c chopped nuts

Beat eggs until light. Add sugar & cinnamon. Add baking soda & flour. Beat until smooth. Fold in nuts.
Drop onto a greased baking sheet.
Bake at 375 for 10 - 12 minutes until light brown.

This does not have the texture of a cookie...it reminds me of a stiff meringue even though it's not called a meringue.