Espresso Meringue Cookies

3 comments

Appears in Cook's Illustrated March/April 2008

These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. How could we avoid these pitfalls?

SERVES Makes 48 small cookies

TIME 1½ hours, plus 1 hour 10 minutes cooling

WHY THIS RECIPE WORKS

To get a crisp meringue cookie that would dissolve instantly in the mouth, timing was everything, we found. The sugar could be added only when the whites had been whipped enough to gain volume but still had enough water left in them for the...

Print