Today, we feature another kitchen experiment. The real baking success with these cookies is achieved when the cookies develop “feet”. During the resting or aging period, some of the egg white and sugar rises, creating a somewhat meringue-like coating. The separation of the upper part (cap) and lower part (feet) becomes visible after baking. Before baking, the cookies can be easily moved on the tray, as a crust has formed on the outside during the drying process.

 

 

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