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These cookies are easy to make and no flour is required.

Source: Everyday Food, January/February 2006
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

To make cookies uniform in size, scoop rounded measuring tablespoons of meringue mixture onto parchment-lined baking sheets. Use your fingers to get all the meringue out of the spoon (it is quite sticky). Don't bake on a humid day, or your meringues may not dry.

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  • czacza
    12 MAY, 2009
    I've made meringues for years with mini chocolate chips...I preheat the oven to baout 325 though, and turn it off once the cookie sheets are in the oven. Keep the oven door shut over night- the cookies 'dry/bake' overnight.
    Reply
  • snowwhite51
    10 JAN, 2008
    I made this recipe with the one-half cup of the half-Splenda-half-sugar baking sweetener. This is a delicious, fun recipe that is a great post-Holiday treat in the frosty days of January, when you may not want be ready to give up baking but may want to lighten it up a bit. After switching out the baking sheets, each in about 45 min each, I turned off the oven and left both sheets in there for about another 45in, as the oven cooled, to get the meringues completely dry.
    Reply

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