To get this recipe with measurements: http://www.LauraintheKitchen.com
PREVIOUS EPISODE: http://litk.us/previous
NEXT EPISODE: http://litk.us/next
Official Facebook Page: http://www.facebook.com/LauraintheKitchen
Twitter: @Lauraskitchen
My Blog: http://www.LauraVitalesBlog.com
Instagram: http://www.instagram.com/mrsvitale
source
Mike Dalaranson
July 22, 2017 at 10:53 pm
this isnt whipped.properly
Margarita Hidalgo
July 22, 2017 at 10:53 pm
why do you use cream of tartar for this and also the macaron recipe? what is the purpose?
MINIS TREATS
July 22, 2017 at 10:53 pm
that looks yummy
Connie Tirtojoso
July 22, 2017 at 10:53 pm
I can't find cream of tartar here in my country,what should I use instead?
nooria khan
July 22, 2017 at 10:53 pm
thanks zabardast recipes
Nathan Davis
July 22, 2017 at 10:53 pm
so i made them, followed the recipe, but for some reason, while the outer shell held its shape,the inside kind of deflated, leaving a gap between the inside and the shell.
Denise meza
July 22, 2017 at 10:53 pm
do you need cream of tartar to make these?
Elva Bayley
July 22, 2017 at 10:53 pm
Whenever I make meringues, they collapse on themselves. I don't use cream of tartar. Does this have anything to do with it?
Afra Ibnat
July 22, 2017 at 10:53 pm
Can I make it without "cream of tartar" ?
Amanda Fernandes
July 22, 2017 at 10:53 pm
Great recipe! Thanks Laura! 🙂
I haven't made these before so I wanted to test it out with a small batch first. So if I half the ingredients in the recipe and make them small meringue kisses instead of meringue cookies, how long would I have to bake them for?
Sharifapatel 29133
July 22, 2017 at 10:53 pm
I made theese laura but it puffed up in oven and then it got flat as I kept it In oven to cool I didn't open the door of oven to but still they got flat plz tell me what shall I do
Sharifapatel 29133
July 22, 2017 at 10:53 pm
can I bake it at 120degrees
Sharifapatel 29133
July 22, 2017 at 10:53 pm
Or can I use tartic acid instead of baking soda and cream of tartar plz reply
Sharifapatel 29133
July 22, 2017 at 10:53 pm
can I use baking soda instead of cream of tartar
Kristal Delavandhel
July 22, 2017 at 10:53 pm
any substitute for cream of tartar
Harsh Gadley
July 22, 2017 at 10:53 pm
I USE SAMMICH BAG AS PASTERY BAG 8P
Dustin Hybarger
July 22, 2017 at 10:53 pm
Laura's makeup is perfect.
Jesus Christ
July 22, 2017 at 10:53 pm
Your pans were swinging at the time you were eating them..
camille
July 22, 2017 at 10:53 pm
Oh my god, I've accidentally watched the video with the automatic subtitles on, for some reason and after YEARS of watching all of your videos it just hit me that this whole time you weren't saying "get your oven preheated at __ degrees fair and high" but "get your oven preheated at __ degrees Fahrenheit", it's like my whole world just completely changed.
Nadine Ochoco
July 22, 2017 at 10:53 pm
Can u make chocolate meringue cookies
No One You Know
July 22, 2017 at 10:53 pm
Meth.
ROYinka
July 22, 2017 at 10:53 pm
E-mess as an Eton- mess?
Mariam G
July 22, 2017 at 10:53 pm
I love these meringues they r so delicious and crispy and it melts in ur mouth…. Soooooo goood
donna chang
July 22, 2017 at 10:53 pm
Couldn't comment on her video 'french macarons' but I just love how she don't care about anything being perfect.
miloradvlaovic
July 22, 2017 at 10:53 pm
I'm hungry now -.- lol
Ting Ting
July 22, 2017 at 10:53 pm
Hi Laura, i made your cookie last night and put overnight in the oven to cool… But the the morning the cookie is still sticky not crispy… What should i do to make this crispy.. Can putting in the fridge help harden it? Please help…
beautybaby14
July 22, 2017 at 10:53 pm
Do you have to use cream of tarter and if so is there any replacments?
Dayan P
July 22, 2017 at 10:53 pm
Girl math???! Really?!!! I'm insulted!
agatha rianita
July 22, 2017 at 10:53 pm
if i would like to make it chocolate flavour by adding cocoa powder, how's the measurment ?
Michelle Kang
July 22, 2017 at 10:53 pm
can you bake it in 350f?
leshowlol
July 22, 2017 at 10:53 pm
Hi Laura!! Please make Baked Alaska!!
Naina Gureja
July 22, 2017 at 10:53 pm
what can be replaced to stabilize egg whites
Joanne Lee
July 22, 2017 at 10:53 pm
Is the surface sticky?
sin yu mok
July 22, 2017 at 10:53 pm
hello miss laura !
i finally got the chance to cook this cookies cuz i study oversea , no oven there ~~~
but i just tried this recipe , i got a problem ..
the bottom of all meringue over cooked /0! deep brown even black colour instead ):
really wonder why tht happen .
n one more problem is ,
upper heater/ lower heater/upper n lower heater which one i suppose to use ?!
looking forward to your reply . really want to make some good meringus for all of my frds ~~~~~
Faby Luna
July 22, 2017 at 10:53 pm
En español 🙂
Thepa Khatun
July 22, 2017 at 10:53 pm
What else can i use instead of coconut?