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A simple recipe for basic meringue cookies, a classic gluten-free dessert to keep in your repertoire.
8 egg whites
1 pound confectioners’ sugar
1 tablespoon vinegar (gluten free if needed)
Beat egg whites until stiff.
Gradually add remaining ingredients and beat until peaks form.
With pastry bag, squeeze onto lined cookie sheets.
Bake for three hours at 200 degrees Fahreheit until kisses are no longer sticky.
Yields 72 meringue cookies
Photography and styling by Peri Photography
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