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.

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.

Small recipe(recipe from sugar stamps devided by 4, yields about 60 small meringue cookies)

A good holiday cookie. I use mint for Christmas, cinnamon for fall, lemon for spring, and so on,slightly addictive, if you make a set make two best in stand mixers, but can be done with hand mixers.

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.

This recipe is very simple, and a bastardization of most meringue recipes. It uses simple ingredients and takes very little time from the baker.

Many ways to use up the leftover egg whites. One of my favorite is to make them into a maringue cookies. Besides it’s easy to make, all the kids are loved it. So let’s jump to the recipe.