The meringue on these dainty waferlike cookies bakes into a wonderfully chewy topping.
With an electric mixer on medium speed, beat the egg whites until they are white and foamy and the tips of the peaks bend over when the beaters are lifted out (soft peaks). Gradually add sugar, 1 tablespoon at a time.
Beating to Stiff Peaks
Continue beating the egg whites and sugar until the mixture begins to stiffen. The meringue is ready when it looks glossy and forms stiff peaks when the beaters are lifted out.