It’s essentially a cookie stack made of about 18 concentric cookie ... and confectioner’s sugar into a big bowl, add two egg whites and a few drops of almond extract. You can let a stand ...

These festive cinnamon-spiced cookies are the best of both worlds ... and salt in a medium bowl; set aside. Beat egg whites in a stand mixer fitted with the whisk attachment on medium-high ...

Flat meringue cookies are often the result of deflating too much air. To keep them from deflating, make sure your egg whites are at room temperature before you start. Begin by slowly beating the ...

Gently open the fingers of the hand holding the egg. Slide the egg into the other hand, which also has slightly opened ...

Use a medium (1 1/2 tablespoon) cookie scoop to portion ... granulated sugar, and egg whites. A pinch of salt and a splash of vanilla will make them even better but aren’t required.

The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking. Add the sugar and continue to whisk until firm peaks form when the whisk is removed.

Eggs seem simple enough. We use them all the time and in many ways – hard boiled, deviled, adding them to batters to make ...