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A light and sweet cookie that is incredibly versatile and easy to make! Makes about 5 dozen. Leave to dry in the oven overnight to ensure the perfect consistency!
Preheat oven to 350ºF and line a baking sheet with parchment or a silicone mat.
In a bowl, whip the meringue powder and water together until it becomes foamy and slightly stiff. Add the sugar about ¼ cup at a time and combine completely after each addition. Whip on high speed until the meringue is stiff and glossy and add in the salt and the vanilla extract, whipping again to combine. Add food coloring if desired.
Attach desired tip on the end of a pastry bag and fill bag with meringue. Pipe 2-inch dollops onto baking sheet and place in the oven, turning it off immediately. Allow to dry out in the oven for 2 to 3 hours or overnight.
Note: you can substitute the meringue powder and water with 3 egg whites.
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