This traditional Spanish recipe bakes up a light and chewy meringue cookie that will store for several days in an airtight container. To recrisp, heat in a 325°F oven for 5 minutes. The recipe makes 30 cookies.
This traditional Spanish recipe bakes up a light and chewy meringue cookie that will store for several days in an airtight container. To recrisp, heat in a 325°F oven for 5 minutes. The recipe makes 30 cookies.