|Currants||1⁄4 Cup (4 tbs), dried|
|Lemon juice||1 Teaspoon|
Place the egg whites in a medium bowl.
Let stand at room temperature for 30 minutes.
Meanwhile, in a small bowl, pour enough warm water over the currants to cover.
Let stand in the warm water until softened, then drain well.
Using an electric mixer, beat the egg whites on high speed until foamy.
Add the lemon juice.
Then beat on medium speed until the egg whites form soft peaks.
Add the honey, 1 teaspoon at a time, and continue beating on medium speed until the egg whites form stiff peaks but are not dry.
Fold in the currants.
Line a cookie sheet with parchment or brown paper.
Spray the paper with no-stick spray.
Drop the meringue mixture by level tablespoons 1" apart onto the paper.
Bake at 275Â° about 20 minutes or just until lightly browned.
Turn off the oven and leave the cookies in the oven for 1 hour with the door closed.
Remove the cookies from the oven and let cool.
Then remove them from the paper.
Store the cookies in a tightly covered container so they won't become soggy.