FRUITY PEBBLE MERINGUES

“As part of my ongoing attempt to use the remainder of a box of Fruity Pebbles, I made a batch of these tasty meringues. I usually have chocolate chip meringues, so the sugary cereal created a nice change of texture. Pleasing to the eye and a wonderful excuse to have a cookie for breakfast, these cookies are worth a try.”

 

2 Egg Whites

1/8 teaspoon Salt

¾ cups Powdered Sugar

¾ cups Fruity Pebbles

Some additional Fruity Pebbles for topping

 

Preheat oven to 350 degrees.

Whisk the eggs whites until they are frothy. Then whisk them some more. Then whisk them some more, until they have been “super whisked.”

Whisk in the salt.

Gradually whisk in the powdered sugar, then turn the mixer up to high.

Keep on whisking, until stiff peaks form, and then whisk them some more.

Fold in the Fruity Pebbles.

Drop Tablespoons of the meringue batter onto foil lined baking sheets.

Sprinkle some Fruity Pebbles onto the meringues and pop them in the oven.

Close the door tightly, turn off the oven, and leave the cookies overnight.

In the morning, remove the meringues and enjoy one with your morning paper and a cup of coffee.

 

Makes about 20 meringues.

Revised Source: “Fruity Pebble Meringues” recipe at www.iamafoodblog.com.