Best Appoach to Making Meringue Cookies.....
Some tips that I've found helpful.
- After you beat the egg whites let them rest for about 30 minutes to an hour so that they are room temp.
- Always use super fine sugar
- Use 1/4 cup of sugar for each egg white (from a large egg)
Also, some people like their meringues to be soft and chewy (if you're an Italian) and to get your cookies that chewy texture add flour to your recipe and reduce the amount of sugar used if you want a soft/chew meringue as opposed to an airy crunchy one.