French Meringue Cookies
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry and orange variations.
Spook Halloween party guests with these light, airy confections made of meringue. All you need to make these bloody bites are egg whites and sugar, which are whipped into stiff peaks and piped into the shape of bones.
Food editor Kristina Kurek mixed fresh vanilla bean seeds and citrus zest into a meringue cookie. The result -- a sweet, swirly cloud that tastes as good as it looks.
Brown Sugar Meringues
This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Lemon Meringue Flowers
These floral meringues are perfect for spring. With bursts of lemon, they taste as sunny as they look. Don't worry if the petals look messy -- the candied peel at the center of each flower covers flaws.
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.
Peppermint Meringues with Chocolate Filling
Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.
It's fun to use pistachios for some of these and pecans for others, but of course you can stick with one or the other. It's best to bake them on a dry day; if it's even slightly humid, the meringues may take longer to crisp in the oven. The meringues can be made up to five days ahead and stored in a cool, dry place.
Chewy Fruitcake Meringues
Light-as-a-feather on the outside and chewy on the inside, these meringue snowballs take their flavor cues from a holiday classic: fruitcake. The heavenly cookies are studded with Luxardo cherries, dried pineapple, candied citrus, and buttery hazelnuts.