This is one of my favorite recipes--pretty, no fail, and very easy if you follow a few tips: Bring the egg whites to room temp before starting. Make sure to use a metal or glass bowl. If adding peppermint extract, I use 1/4 tsp. and fold in gently after the stiff peaks form. I pipe the meringues onto two parchment-covered baking sheets using a 1M star cake decorating tip. It helps to have someone hold open the decorating bag while you fill it with meringue, which is very sticky. Put the sheets on two oven racks, and switch them after 45 mins. These store well, but do not store in a container with other cookies, or the meringues will absorb the moisture and become soft. If serving with other cookies, place them out just before serving so they remain dry. I made the mistake of putting them with other cookies on a gift cookie platter, and they became soft quickly. Happy baking!
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This is one of my favorite recipes--pretty, no fail, and very easy if you follow a few tips: ...