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Space Cookies

I have loved these cookies for so long, I can’t even remember when the relationship began. My mom would make these from time to time and it was always a very special treat. They melt in your mouth and before you know it, you are looking around trying to figure out where they went because you ate every single one. Pace yourself! I’m not totally sure why but at some point, I started calling these “Space Cookies” as a child. I probably couldn’t figure out how they were so different from every other cookie I had eaten. The actual name my mother calls them is “Meringue Kisses” but we both agree, they are out of this world delicious.

These can be tricky. Don’t give up if they don’t come out perfect on your first try! When you get it, you will be rewarded by their deliciousness. Some tips beyond the recipe:

Don’t grease your paper bag/parchment paper on the cookie sheet. I know that sounds weird for those of us who grease everything when we are cooking, but moisture can actually ruin these cookies.

Resist the urge to double the recipe unless you actually want a lot of cookies. It seems like the ingredients wouldn’t make a lot, but they do!

Add in the sugar a bit at a time rather than dumping it all in at once.

Be careful not to get any yolk in your mix. You only want the egg whites.

Be patient waiting for those stiff peaks to form. It will take several minutes.

You can fancy these up if you want by adding a little food coloring to the mix or drizzling a bit of chocolate on top after they are done, but I think they are perfect just the way they are!

Space Cookies

Warning – you will eat and eat and not be able to control yourself. These cookies are amazing!
Cook Time1 hr
Course: Dessert
Keyword: fluffy, light, melt in your mouth

Ingredients

  • 2 egg whites
  • 1/2 cup sugar
  • chopped pecans (as many as you like)

Instructions

  • Beat egg whites until they are real stiff.
  • Add the sugar into the egg whites.
  • Beat a little more and mix in pecans.
  • Take a brown paper grocery store bag (think Food Lion) and cut out a piece of it to fit on a cookie sheet. Lay it on top of a cookie sheet.
  • Drop your mix by teaspoonfuls onto the cookie sheet (on top of the bag cutout).
  • Bake @ 250 degrees for 1 hour.

Notes

This recipe will make about 2 dozen cookies.
If you prefer no pecans, don’t worry. This recipe will be fantastic with or without them.
 

Just remember, calories don’t count when you are eating Space Cookies!

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