These cookies are yummy. I'm very satisfied with the look as well as the taste. They're hard on the outside and soft on the inside. I think the reason it's not crunchy as the recipe says is due to the lack of cream of tartar. I didn't have any on hand. Since the cream of tartar sometimes can be replaced by equal amounts of lemon juice, I just added a little more lemon juice than it's called for in this recipe. In addition, I separated the egg white from the yolk and beat the egg white until it's foamy to give the cookie a lift. My cookies came out in a nice round shape (see photo), unlike what others have mentioned about the flattened disc shape. I think if I beat the egg white longer, I may get the crunchy taste, but I'm happy with its texture anyway. In addition, I baked mine twice as long by accident. I was cooking lunch at the time and got distracted. They were in the oven for 20 min and they came out just right. The bottom is lightly brown. I'm not sure if it has to do with beating of the egg white. Well, baking is all about experimentation. So happy baking!
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These cookies are yummy. I'm very satisfied with the look as well as the taste. They're hard...