Melt-in-your-mouth delicious! I used the specified ratio of whites to sugar. Even with my stand mixer on almost the highest speed, it took a good 15 to 20 minutes to get stiff peaks. If you want beautiful cookies that hold their shape, be sure to beat the egg whites long enough! Also, two additional options for keeping them from sticking to the pan: 1) mix equal parts shortening and flour and smear on the pan (I do this for all my cakes and it prevents the gummy mess on the outside), or 2) use ungreased parchment paper (so fast and easy!). A final note and word of advise stemming from my goof--if you have a gas oven, you may not be able to leave the door cracked. I tried this and my cookies were not done after 7 hours. I enlisted my husband's help and the oven wouldn't stay lit with the door open so they had basically been baking by the oven light only! I shut the door, reheated to 200 and baked an additional 2 hours and they came out perfectly. I think next time I will reduce the heat to 185 and bake the entire time with the door closed then turn the oven off and open the door to cool when the baking is complete. I hope these tips help--these cookies really are delectable!!!
Was this review helpful?
6 users found this review helpful
Melt-in-your-mouth delicious! I used the specified ratio of whites to sugar. Even with my...