This might be my new favorite cookie recipe! They're so easy and delicious. I had extra swiss meringue from another dessert project and wasn't sure what to do with it, and then I remember this post at :pastrystudio. I estimated that I had about 4 egg whites of meringue left so I doubled it (she doesn't recommend it, but I was baking two sheets in each of two ovens, so the batter didn't sit and wait). I cooked the top oven batch perfectly, but forgot that the lower oven is about 25 degrees cooler than the top and underbaked some, which were still tasty, just less pretty and puffy.
I definitely recommend trying this recipe, but be sure to have plenty of milk on hand when you do. :)
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