This title sounds like wordplay to my ears. Can’t place that pun though. Let me know if you get it.
Using up the last of the game night Central Market organic corn chips (had to arm our pantry with plenty of frito pie fixin’s), I took advantage of a cloudless, low humidity day to whoop up meringue cookies. The salty and the sweet, all crunchy to boot. And easy.
FRITO MERINGUES makes about 30 cookies
- 3 egg whites (90 grams) from local eggs—not a trace of yolk (or any other fat) in here, please
- 10 ½ ounces (1 ½ cups, packed) organic light brown sugar. Central Market brand is usually the best buy.
- 1 teaspoon vanilla extract or homemade vanilla rum
- 1 6-ounce bag Central Market organic corn chips—This is the only organic brand I’ve found (and I’ve searched for years!!)
Get to whoopin’ up your egg whites, preferably using a stand mixer. Meanwhile, crush up the corn chips. I spin ’em in the food processor. When your egg whites are foaming up to nearly soft peaks, add the sugar and continue whipping until the meringue looms lofty and stiffly peaks. Beat in the vanilla. Fold in the crushed corn chips, in two batches if you wish, and scoop out 2 Tablespoon portions (I use a spring-loaded scooper) onto parchment lined baking sheets, leaving a couple inches between mounds.
Bake at 300º for about 20 minutes, until cracked and the surface has set, but the cookies are still soft and moist inside. Place cookie sheets on racks to cool for a minute or two before carefully loosening meringues from parchment with a pancake turner and setting the cookies on the cooling rack to finish cooling.