With their crisp shell and slightly chewy interior, meringue cookies are delicate, melt-in-your-mouth magic.
By Aimee Tucker
Nov 07 2013
Meringue Cookies
Photo Credit : Aimee SeaveyWith their crisp shell and slightly chewy interior, meringue cookies are melt-in-your-mouth magic. Sometimes called “Forgotten Cookies,” some versions of the recipe (the versions that give you ultra crisp meringues) say to leave them in the oven for hours after they’re done baking. This allows the cookies to cool dry and slow (and crisp!), but in this version, the meringues hold on to a slightly chewy center by baking quickly and cooling on wire racks out in the open, where they will certainly NOT be forgotten!
Made almost entirely of egg whites and sugar, meringue cookies are light as a feather. We’ve added chocolate chips to our meringues, but you can add crushed peppermint candies for a fun holiday twist. With their marshmallow-y, snowy appearance, meringue cookies are an especially popular Christmas season dessert addition. Are you a fan of meringue cookies?Aimee Tucker is Yankee Magazine’s Home Editor and the Senior Digital Editor of NewEngland.com. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.
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