I have made these before with the addition of 1/8 tsp. salt and 1/4 tsp. vanilla. For the cookies that stick, try laying the wax/parch paper on a moist towel and the steam might lift them off.
They didn't turn out looking as nice as I wanted for a dinner party I was preparing them for, but they were so yummy in my mouth! I'll make these again for myself because they are really easy and taste great!
I think these must be quite the most delicate thing ever to have been produced in my kitchen! I can imagine them as an accompaniment to a delicious creamy dessert or with coffee after dinner. I am taking them as a gift to my mother tomorrow. I know she will love them!
If they don't rise up try adding a table spoon of self raising flower. for additional softness and creaminess add the yolks of the eggs at the end of the mixing process. I presume the 250 is Fahrenheit. I personally bake in preheated oven of 140 Celsius for about 20 to 25 min. on a non stick silicone tray and never have any problems.
Oh my these are good. I've never had anything quite like them before. If I had to choose a cookie for the angels in heaven this would be it. I had no problem removing them from the wax paper. Followed directions exactly. Although I will admit that I had to check them after 15 minutes because I've never heard of a cookie taking 25 minutes. But these do.
Mine didn't turn out so 'melt in your mouth' like either...I have tried this recipe twice now and each time they come out super flat and the bottoms burn..I am however able to get them off the pan. Does the chef have any comments or advice on how to cook these?
Oh, my, but these were perfect! Pretty, light, and just melt-in-the-mouth good! I always use parchment paper to make meringue based desserts and, as always, it worked great. Nothing burned and nothing got stuck; just beautiful, delicious cookies. A new and easy favorite.
Bottom of cookies burned to the pan every time. what came off tasted great but looked horrible. I tried 6 times. If anyone could separate the cookie from the pan, this is a great tasting recipe.