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“These are delightful... and easy.... meringue cookies. I think I got the recipe from Seventeen magazine, oh, about 35 years ago!”
READY IN:
15mins
SERVES:
45-50
YIELD:
45-50 cookies
UNITS:
US

Ingredients Nutrition

  • 3 egg whites
  • 1 cup sugar
  • 1 (6 ounce) bag butterscotch chips
  • 1 12 cups chopped walnuts

Directions

  1. Preheat oven to 400 degrees. Beat egg whites until stiff. Add the sugar gradually and beat well. Fold in the butterscotch bits and the walnuts. Grease two cookies sheets (or easier, yet, line the cookie sheets with parchment paper and apply a little shortening to the paper). Drop mixture by teaspoonfuls onto sheets in peaks, leaving a space between each. Put sheets in oven. TURN OFF HEAT. Leave in oven a minimum of four hours, or overnight for best results.

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