Meringue Cookies

Meringue Cookies

The word “meringue” makes me think of my grandma.

She used to make those drop-meringue cookies when I was younger (at least I think she did) and always did meringue for her lemon pie.

When I saw the Meringue Cookies recipe in the Health and Happiness Cookbook, I thought hmmm . . .

Then I grabbed the egg whites.

Picture it: Per usual, when baking these days, The Great British Baking Show is in the background. It’s winter. Slight snow outside that’s sparkling. Every now and then our fire crackles and pops. Husband stares at me in a sort of awkward sugar desperation, waiting for a bowl or spoon or whisk to eat. I make notes in my cookbook while pretending I know what meringue even means.

Honestly, I was looking forward to this recipe because they’re always using meringue in the Great British Baking Show, and the texture seems interesting.

That’s my word for it. Interesting.

You know what I loved about this recipe? At the end, the meringue became almost pearlescent. It was really quite pretty.

Also, in the recipe, Kim instructs you to rub the meringue between your fingers. If you feel grit, it’s not done. I thought it was so cool to feel the development. Lots of grit. Some grit. No grit.

That stuff is like silk.

My meringue blobs came out really awkward sizes (see how ginorm those are?) because I was afraid to handle the meringue too much and lose all the air. But Husband ended up really liking them. The inside is chewy.

I may have made them wrong. If I did, doesn’t matter, because they’re yum. Next time, I’ll definitely do them smaller. Like, a LOT smaller. #forthewin

You wanna try? Grab your copy of the cookbook right here:

Or you can see where it all began in a free copy of my award-winning Chick Lit novel, Bon Bons to Yoga Pants, right here:

Also, check out more of Kim’s amazing recipes at

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