We know what you're thinking: Meringue cookies are so fancy, they must be difficult to make. Surprise — whipping together a batch is actually pretty simple. Plus, with this Joshua John Russell recipe, you only need three ingredients.
• ¾ cup granulated sugar
• ½ cup water
• 6 tablespoons meringue mix, such as Ateco
1. Preheat the oven to 250 F and line a baking sheet with parchment paper or a silicone mat.
2. Heat the sugar and water over medium heat, stirring constantly until the sugar is dissolved. Let cool completely.
3. Pour the cooled sugar mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the meringue powder and mix on low speed until all the powder is dissolved. You may have to scrape the bowl a couple of times to make sure everything is combined.
4. Whip the mixture on high speed for 5 to 7 minutes, until the meringue forms full peaks. The batter should be bright white and the peaks should stand up firmly.
5. Pipe the batter onto the prepared sheet and bake, rotating the pan after 30 minutes. Bake until the meringues are firm to the touch but not brown, which should take about 1 hour.
Cool completely, then store in an airtight container.