Meringue Cookies

Directions

We start by whisking the egg whites with a tiny pinch of salt. Once they start to firm up (you can test it by slowly turning the bowl upside down, and it shouldn't fall), gradually add the granulated sugar in 10 portions. Once the sugar has fully incorporated into the egg whites, gently sift in the powdered sugar (be careful not to overmix; using a spatula is better to avoid deflating the meringue).

Transfer the mixture into a piping bag fitted with a decorative tip and pipe out the meringue into pendant shapes like medallions.

Without delay, place them in a preheated oven and bake at 80°C (175°F) for about 2 hours (depending on the size of your meringues).

• Remember that the egg whites should be at room temperature and fresh.
• You can add food coloring and divide the mixture for colorful meringue cookies.
• Make sure your utensils are not completely clean, as they should be free from any greasy residue.
• Store them in an airtight container and never in the refrigerator (as they don't tolerate any moisture).

Enjoy these delightful meringue cookies that will bring back nostalgic memories with every bite!

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