Meringues have a reputation of being rather difficult to work with. You have to beat the egg-white and sugar mixture until it’s impossibly stiff with a satin-y sheen. However, when creating these little treats over the weekend, I found them to be rather forgiving, and an easy thing to pop into the oven and forget about for three hours. (Yes, three hours. I’m not kidding in the slightest.)
A note on the sugar – I reduced it substantially from the original recipe, going on the rule that each egg-white requires 1/4C of sugar. Because I refuse to put 2+ cups of sugar in a meringue. That’s insane.
Plus, they don’t spread, so you can pack as many as humanly possible into a baking sheet. Like above.
adapted from this recipe
[amd-zlrecipe-recipe:1]
Farmgirl Writes 
Your kitchen gets such good light! Random, I know — but our kitchen for some reason doesn't have good photography light. It's fine to work — and has two windows — but just not in photos. Oh well.
Soo, somehow I've managed to subscribe to your blog in three different ways, because this article popped up in my feed three times 🙂 oh well. It looks delicious!
Ha! It's weird, because when I took GFC off my blog, the updates started actually showing in the blogger feed. So ironic….
Oh my!!! Delisiiiiiiioso!!! I want one! Or five.
They break really easily, or else I'd totally be sending you some. 😛