Follow these directions to achieve the perfect light, sweet meringue cookies, every time.
Preheat oven to 210 degrees Fahrenheit.
Put everything in your mixer bowl and whip until very firm peeks are formed.
If you wish to color your meringue now is the time to add it to your mixer and whip until the color is uniform. I recommend using gel food coloring only.
Fill a piping bag with the meringue mixture and pipe them on a parchment-lined baking sheet. Bake until they are firm and can be lifted off the sheet without breaking. The time varies depending on the size of your meringues.
Let them cool down completely before eating since they firm up a little more during that time.
The meringues can be stored in the freezer in an airtight container and taken out a half hour before serving.
What do the ingredient measurements mean? If you want to use two egg whites for instance, measure out their volume and double it, that will be how much sugar you need to use.