First, I will entice you with a photo:
What’s not to like: they have sugar, and lots of it, egg whites, in all their artery clogging goodness and they make a satisfying crunch when bitten into.
Traditionally meringues are made, not as a cookie, but as a pastry topping. Tradition? We at Food City are no traditionalists. In fact, we toss all well thought time tested cooking values to air and say harbinger bring on the new….er, uh, often disquieting (read fabulous) recipes.
So, enter the oven:
We were making a recipe that called for just the egg yolks of 6 or so eggs. So, what to do with the egg whites? Make meringues, you fool! Make them now!
Check out that textured crunchy shell (yum!) and still warm and a smidgen gooey on the inside. Yay!