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.

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.

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-

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

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.

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

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.

These cookies have a crispy and melting texture that feels very light as air in your mouth. They are perfectly sweet, and so easy to make! The key is to bake them slowly until they are dry out. They're perfect as a coffee snack!