Combine all of the ingredients in a large, heatproof, stainless steel bowl. Place the bowl directly in a wide skillet with barely simmering water, ensure the bowl is not bobbing around in the water.
Stir the mixture with a silicone spatula, scraping the bottom and sides to prevent burning. Cook for 5 to 7 minutes or until the mixture has thickened slightly and egg whites have turned from translucent to slightly opaque. Set aside and cool for 30 minutes.
Preheat oven to 325F, position racks in the upper and lower third of the oven. Line two baking sheets with parchment paper.
Spoon mixture by heaping tablespoon full onto parchment paper and bake for 18-20 minutes, rotating and swapping the baking sheets halfway through, until cookies are caramel coloured with deep golden tips. If you find the cookies are browning too much, turn the oven temperature down to 300F.
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