I really need help on maringue cookies! however I beat the egg white, they remain like liquid, and I just can not make cookies. It spreads everywhere when I put them on the cookie sheet. Any tips!
I don't know about the cookie recipe, but for the egg whites:
Are you beating in totally clean, dry bowl? There cannot be any oil residue from recent cooking left behind, or water from cleaning. Are there any yolks in it? Make sure it is 100 percent egg white in a 100 percent clean, dry bowl.
Are your eggs ice cold? They whip better room temp. Also, if it doesn't interfere with your recipe, you might try a pinch of cream of tartar.
help on Meringues cookie!
