I love meringues, and have never had a recipe, that makes them firm and crisp like this recipe. I thought that it would be too much sugar, but it worked perfectly, and they were not too sweet - using confectioners sugar makes all the difference. I did add a 1/4 teaspoon of cream of tartar(don't know why, just never have made meringues without it) and a teaspoon of vanilla extract. I don't know how long I beat the egg whites, but thankfully, I used my Kitchenaid stand mixer and not my hand mixer. I did not butter and flour the pans, but used parchment paper which I think is a must when baking cookies. I used 2 cookie sheets, so I set my oven to convection and did not put a wooden spoon in the door. I also left the cookies in the oven after I turned the oven off as the oven cooled down. I will add mini chocolate chips to half of my next batch, also almond extract would be nice.
Was this review helpful?
[
YES
]
8 users found this review helpful
What's this?