Classic Meringue Cookies

From the episode French Country Cooking

Why This Recipe Works

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

Why This Recipe Works

To get a crisp meringue cookie that would dissolve instantly in the mouth, we found that timing was everything. 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 sugar to dissolve. One hour in a 225-degree oven followed by another hour in the turned-off oven dried the cookies perfectly.

Classic Meringue Cookies