Hi, I never did make her raspberry angel cookies, but I have made meringue cookies quite often. First of all, don't make meringue cookies when the weather is hot and muggy because they don't crisp properly in that kind of weather and they don't keep in a tin well in that kind of weather. I usually make them in the fall and winter just because they are so temperamental in the hot weather.
I usually bake them at 250 degrees or 300 degrees until they are crisp and sound hollow when I tap them, but they are not brown. Take them out and let them dry on a rack until they are crisp outside and slightly gooey inside. Too gooey means they didn't bake long enough and didn't dry long enough. Some people turn off the oven and let them stay in there with the door cracked open a bit for an hour or so. Some people leave them in a cold oven overnight and call them "Go to Sleep Cookies". I just leave mine on the rack to dry for an hour or so and then I put them in an old fashioned cookie tin lined with foil. Never refrigerate them.
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some tips for making meringue cookliesRe: Meltaway Raspberry Angel Kisses????
