Ingredients
Instructions
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Notes
- Use grease-free tools: Grease-free tools are a must to ensure meringue sets properly.
- Avoid using a plastic mixing bowl: Plastic mixing bowls can retain fat and grease from past recipes, so use a glass or metal mixing bowl.
- Avoid under or over beating: Make sure to beat until stiff peaks are reached and don't beat past that point.
- Cookie size: Larger cookies tend to be chewier inside, and smaller ones are easier to get crispy all the way through. For consistent sizing, trace the desired circle size on the backside of the parchment paper with a pencil.
- To flavor: Add a 1/4 teaspoon of your favorite extract such as almond or peppermint to the meringue batter in the same step the vanilla. Add more as needed until you reach the desired flavor.
- To store: meringue cookies will last for up to a week in an airtight container
How To

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