Ensure your bowl and beaters are completely clean and free of any grease or oil, as this can prevent the egg whites from whipping properly. Room temperature egg whites whip up to a greater volume than cold egg whites. Add the sugar gradually to allow it to dissolve properly and prevent a grainy meringue. For meringue cookies, bake at a very low temperature (around 200°F/95°C) for an extended period (1-2 hours) until dry and crisp. Meringue is best used immediately or stored in an airtight container in a cool, dry place.
Garrison Wyman
Dec 7, 2024Adding the sugar slowly is key. I rushed it the first time and my meringue was grainy.
Deon Schuppe
Nov 5, 2024Can I use this recipe with a hand mixer?
Major Gorczany
Sep 1, 2024This recipe worked perfectly! My meringue cookies were light and crisp.
Wilma Feeney
Jul 25, 2024This is the best meringue recipe I've ever used! So easy and reliable.
Vincent Lehner
Jul 17, 2024I had trouble getting stiff peaks. Make sure your bowl is completely clean!
Krista Predovic
Jun 27, 2024Yes, you can use a hand mixer, but it may take a little longer to achieve stiff peaks.
Velva Robel
May 23, 2024I added a teaspoon of vanilla extract and it was delicious!