One of the best ways to use leftover egg whites!
https://www.youtube.com/watch?v=5x6T4wgUrZI
These are the tips to get the perfect meringue cookies:
1, Use clean bowl and whisk without any water drop.
2, Use fresh egg whites.
3, Do not reduce the amount of sugar. You want to use twice as much sugar as the egg whites.
4, Do not overmix or it will separate.
5, Instead of using high heat and a short baking time, use low heat and a longer baking time. You want to dry out the cookies.
6, Pipe out small portions. In this way they can dry out perfectly. If the inside is still moist, it can become sticky and chewy.
7, Keep them in a air-tight container.
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Meringue Cookies
Difficulty: Super Easy
Time: 1.5 hr
Number of servings: 25-30 pieces
Ingredients:
1 egg white
60g (2.1oz.) powdered sugar or granulated sugar
Directions:
1. Place egg white in a small bowl and beat with an electric mixer until foamy.
2. Add sugar 1/3 at a time, beat until stiff glossy peaks form, for about 4-7 minutes.
3. Preheat the oven to 212F (100C).
4. Transfer the meringue to a pastry bag with a star tip OR you can just snip off the end. Pipe it out onto a baking sheet lined with parchment paper.
5. Bake at 212F (100C) for 60~90 minutes. Leave them in the oven for 30~60 minutes to dry out completely.
6. Remove from the oven, cool completely on the baking sheet.
You can store in an airtight container at room temperature for a week :)
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/2_12.html
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