Here they are. The odd-shaped, yet tasty, results of my first attempt at making meringue cookies, and since I didn’t use a pastry bag, they are a bit disc-like. Ok, a lot disc-like. They certainly aren’t perfect, and I made them different sizes and tested the cooking times. The two-inch diameter cookie had the best crisp melt-in-your-mouth airy consistency. I purchased a set of pastry bags and attachments, and can’t wait to try it again with prettier and more consistently sized 1 – 2 inch cookies.
These cookies were featured in my February 01, 2015 blog post: Meringue Cookies – Trial and Error