These cookies are unique and subtly sweet. They have a crisp exterior, but a softer and delicate center. I think they taste better the day after they're baked. Be sure not to overbeat the egg whites...stop at stiff peaks. For the cookies pictured we skipped the sprinkles and used 2 drops of red gel food coloring. Recipe adapted from a recipe in the Sallys Cookie Addiction Cookbook.

So I've been trying to eat a bit better and I was looking around for something sweet but still kinda okay. I totally forgot that these amazing things existed.

Several of my recipes include meringue. I gathered all the tips here so that you can make meringue without fail.If there's oil or water in the bowl, the egg whites won't whip well.The key is the timing for adding sugar. Recipe by Keyua

There are three types of meringues, the French, the Swiss and the Italian. All have two essential ingredients in common, egg whites and sugar. In the three recipes, two granulated sugars parts (by weight) are used for each egg white part. It is very important to keep in mind for the optimal final result of the recipe we must measure the eggs and the sugar in weight not in volume, the size of the eggs is always different and for that reason the weight of the egg whites is not going to be itself.Today I am going to share with you a meringue recipe with some variations, I added ingredients to give them a touch of flavor and color that adapt and integrate perfectly into the preparation achieving a perfect and decorative final result. I prepare them in pink in a bigger size to make them stuffed for Valentine's Day.You can see the recipe for "Valentine's Day" here at Rosanas Ideas.

so sweet for a very sweet son...he loves it very much... yummy [ok]

My favourite meringues !

good for all kind of cakes :nod :positive :ohyeaah

I make a new dessert every Sunday and I've been trying to perfect my meringue skills. Everyone in my house absolutely loves lemon meringue pie so I jumped at the opportunity to make this treat.

this is the way my mom's mom always made tastes great

I had long wondered what it would be like to bake a chiffon cake with only egg whites. I created this cake with the egg whites leftover from making custard cream and pudding.The egg whites will whip best if chilled.The taste is a little bland, so it's best eaten with a rich sauce.If you bake them in plastic cups instead of ramekins, you can take them on picnics. Recipe by Etoile

Since I used the egg yolks when I made some treats, I wanted a way to use up the leftover egg whites and meringues are the only thing to use them up in!I heard from others that the meringues can stick to aluminum foil, so try placing a sheet of parchment paper over the foil.This treat takes time to bake, although they disappear in an instant. *\( o * Recipe by Tomuhi-toku-ga-