March 30, 2018
My husband's grandmother told me the trick to making these cookies taste so good is the slow and low heat. So whenever I have a hankering for meringue cookies, I make them the night before and allow them to slowly cook in my oven. This recipe doubles and triples well, and you can make the cookies as small or large as you like. They are perfect for Passover too as they don't include any flours or grains, and of course, they're naturally gluten-free.
8 hrs 15 mins
If you don't have overnight to allow the cookies to cook slowly, simply cook them for about 10 minutes in a 350 degree oven and check until cookie is done. It should be white (not browned) and flakey when you bite into them.