Perfect Meringues

Meringues sometimes seem a bit daunting, but with a couple of tips you can whip out a batch of melt-in-your-mouth deliciousness that are puffy clouds of perfection. I always make these after baking cookies it seems. I just cannot bring myself to waste the egg whites when some other recipe has only used the yolks. Poor little whites – getting left out of delicious cookies. Besides, mother’s day is just around the corner and my Celiac sister (I know, that’s a horrible name to give her…she’s so much more than that. It’s just an easy distinction since only one of my three sisters lives gluten-free.) will be here for momma’s day lunch. She probably won’t be able to eat whatever the guys cook up as a dessert (yes, the guys are in charge on Mother’s Day). So I’ll just keep some of these in a baggie for her until Sunday. [Read more…]

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