Quote:
Originally Posted by Mennonite
Is the cream of tartar responsible for his cookies looking like they were made in a bakery in downtown Chernobyl?
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I think it has more to do with his higher temperature than anything as far as I know. I'd have to look into it. I've made meringue cookies three times in my life. I am not exactly an expert. I just know these ones were better than my last, less dry and I did use a much lower temp. Though, just because his look dry and browned doesn't mean they're not light just crunchy all the way through. They're supposed to be crispy on outside and soft inside.
I just thought of something else—I use my clear vanilla extract from Wilton as my natural is dark brown. The clear keeps them white. I'd have to go back and recheck your link to see if he called for that.
Once they're done, you have to turn oven off and let them sit in there to cool down completely per directions I had last. I only went a third of the way letting them cool inside the turned-off oven because I needed my oven to make two other items. On top of it being very humid here. I mean last night it was foggy. So I hope the ones I boxed with a ribbon didn't to soft on me. She left them inside so I don't think so. Afterall, they were a gift for her.
Here's the one I used last with a video.
http://www.joyofbaking.com/MeringueCookies.html
Calls for 200°. So I went under that to 185° to adjust for my oven. They took longer though. By about 15 minutes.
I looked at these too, but I noticed they were browned a little. I don't mind that if I am looking for that but I wanted my all white.
http://www.tasteofhome.com/recipes/v...ringue-cookies
Calls for a 250° oven I noticed so I didn't go there seeing the golden brown edges.
You should look up meringue online...you can make other shapes out of them—like ghosts for Halloween treats. And they're not high in calories as they are egg white.