Toasted Almond Meringue Cookies
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Appears in Cook's Illustrated March/April 2008, America's Test Kitchen TV
These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. How could we avoid these pitfalls?
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...
