Wonderful to have something nice and simple as the next installment after Chocolate Ruffle Cake. This couldn't be easier - beaten egg whites with sugar and a bit of salt. I beat them in the Kitchen Aid for the prescribed amount of time and they whipped right up:
I used the pastry bag with a star tip to pipe them out onto parchment-lined sheets. It was fun to play with the pastry bag, and I like the way they look.
|S-swirls before baking|
|Stars before baking|
Once done, I drizzled some with chocolate, and used melted chocolate and raspberry jam as fillings. The unfilled ones kept well for several days in a closed container. This recipe makes many cookies, but you can always decrease the number of egg whites for a smaller batch.
|Endless rows of baked meringue cookies|