I’m looking for a recipe for Meringue cookie. My mother used to make these and I loved them so much. Hers were light and did not fall apart as much like I found my last attempt did. Hers were like a soft cookie but with a slight crisp.
From The Hillbilly Housewife
My mom has been making these cookies for years and years. She’s got it down to a science. I’ll share her recipe with you below, but this is one of these things (like biscuits) that take a little practice. You have to get the egg whites to just the right stiffness and while I will give you my baking temperature and time, it will vary from oven to oven. The last time we moved and I ended up buying a (new-to-me) oven, and the first time I made these cookies in it, they were lightly browned on the outside (a little darker than I like) but still chewy on the inside. The next time I lowered the temperature of my oven by 5 degrees and they turned out perfect.
All this to say: Follow the recipe but don’t be afraid to tweak it until you get the perfect light and crisp meringue cookies that melt in your mouth.
My Mom’s Meringue Cookie Recipe
3 large eggs (whites only)
- 3 large eggs (whites only)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 3/4 cup powdered sugar