First of all, separate your egg whites neatly from the yolks. Not even a tiny bit of yolk should be left in the egg whites, or your egg whites won't get stiff! This is very important.
Grab a hand mixer and whisk your egg whites to a stiff white snow. You ll know if is stiff when you turn your bowl upside down and nothing falls out. That's my test to go!
Now, add in the Sugar in batches while you keep on mixing the whole mix with the mixer on a slow number. We need the sugar well incorporated! You can see a change in the texture and the mixture turns more glossy.
Preheat your oven at 100 Celcius.
Prepare your baking trays with baking paper. Grab a nozzle and piping bag and fill it batch by batch with the sugary egg whites mixture and pipe it carefully into a drop for the beginning. Afterwards you can experiment a bit around by making different shapes such as rings and sticks etc. That's pretty much up to you.
Place the trays with the goods into the oven for about 60 minutes or until the the meringues turn a bit cream in color. After 60 minutes you will realize that the hot meringues are still a bit soft, but when you leave them to cool for a couple of minutes, they will harden.
Store them in a airtight container (See above tips).
Easy Meringue Cookies https://www.masalaherb.com/christmas-meringue-cookies/ December 10, 2012