Meringue Cookies

Published December 8, 2006.

Why this recipe works:

The basic French meringue recipe method—beating egg whites with sugar until stiff peaks form—not only was the simplest one but also produced cookies with the most delicate texture. One important detail we included in our meringue recipe was to beat the whites slowly, which lends stability. It… read more

The basic French meringue recipe method—beating egg whites with sugar until stiff peaks form—not only was the simplest one but also produced cookies with the most delicate texture. One important detail we included in our meringue recipe was to beat the whites slowly, which lends stability. It was also important to add the sugar slowly in two batches once the whites were mostly whipped, since that gave them a structure firm enough to hold and absorb the sugar.

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30 cookies

Avoid making meringues on humid days, as they will never crisp. If your whites happen to have a little yolk or cracked shell in them, use a clean half eggshell to fish it out. Contrary to the old wive’s tale, we found that a speck or two of yolk won’t prevent the whites from whipping. If you have no cream of tartar, you can substitute 1/4 teaspoon lemon juice or white vinegar.

Ingredients

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