Great little confection. I made them 3x with lemon, then vanilla, then almond. Almond was the best. The consistency for these when you use your mixer is a thick goo that will litterall stand up when you spoon it on the tray. Generously grease the pan or you'll be screwed. If not stiff enough beat some more and add cream of tartar.
This is what we call in my house "Empty Tomb Cookies." We put these in the oven the night before Easter and then we discuss the Resurrection of Christ and eat our cookies which are empty just as the tomb was on Easter morn.
I actually made this using 75% splenda and 25% real sugar. It turned out great. You can make meringues any flavor. I tried adding cocao powder or cinnamon. they're all very fluffy and filling with melt-in-your-mouth goodness
My grandmother called these snowdrop cookies because they melt in your mouth like snow. If you preheat oven to 400 degrees and drop temp to 200 degrees when you put the cookies in, they will be done in two hours. Remember to make them small as they are very sweet.
Forgotten? I spent a tortured night tossing and turning, hearing muffled voices from the oven whispering "we're ready." The insides of the middle cookies on the bottom rack were hollow and gooey (and tasty), but it may have been because I only heated the oven to 350. I made the first sheet with vanilla only and added maple flavor to the rest. It was heavenly. I'll try heating to the correct temperature next time and maybe put some bricks in the oven to slow down the cooling time.
These were perfect! I made them once as is and thought they were a little too sweet, so the next time I put a little more than half a cup of sugar. Everyone in the family loved them!
I beat the egg whites with the cream of tartar and salt and then add 2/3 cup of sugar gradually until stiff peaks form. I also hide a Hershey's kiss inside the meringue as I drop it onto the cookie sheets and everyone loves the surprise of getting the chocolate in the cookie. These are very sweet but people tend to like them and they are pretty easy.
I halved this recipe so as not to have so many. I made about 2 dozen bite sized cookies. These are wonderful-mine tasted like roasted marshmellows! I set my oven to 400, turned it to 200 when I put the cookies in, and then turned the heat off after an hour. I pulled them out of the oven about an hour after that and they were perfect.
These cookies were awesome. The only issue I had was that I could not stop eating them!! All my cookies had a large air pocket in them not sure if I did something wrong or if they are suppose to be that way. I also had lot more cookies than the recipe states it makes. It is best to cook them on the non stick aluminum foil.
These cookies are an old favorite that I hadn't made in years. I followed the recipe pretty closely but I added chocolate chips and almond extract to the cookies. I could taste the sweet crunchy flavor and texture of the cookies but they were really too sweet for me. Next time I may trying adding sifted cocoa to the recipe to increase the flavor and make it a little less sweet.
