Marguerites Cookies

Marguerites are a vintage cookie that most people have forgotten, and that’s a shame. The concept is beautifully odd: you boil sugar to soft ball stage, beat it into stiff egg whites to make a fluffy meringue, pile it onto saltine crackers, scatter chopped nuts on top, and brown the whole thing in a slow oven.

The contrast is what hooks you. Crispy, salty saltines underneath. Pillowy, sweet meringue on top. Toasted nuts adding crunch and richness. Each bite hits salty, sweet, and crunchy all at once.

Getting the sugar syrup to soft ball stage (use a candy thermometer if you have one) is the trickiest part. Pour it slowly into the beaten egg white in a thin stream while beating constantly. Rush this and you’ll get lumpy meringue or, worse, scrambled egg whites. The finished meringue should hold stiff peaks and look glossy.

Pro Tips

• A candy thermometer takes the guesswork out of the soft ball stage. If you don’t have one, drop a small amount of syrup into cold water. It should form a soft, flexible ball.
• Beat the egg white to stiff peaks before you start the syrup. The syrup won’t wait for you.
• Pile the meringue generously. It shrinks slightly as it browns.
• Watch carefully in the oven. These go from golden to burnt fast.

Variations

• Swap chopped nuts for raisins or use a mix of both, as the original recipe suggests.
• Try toasted coconut flakes on top instead of nuts for a tropical spin.