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Growing up I knew these cookies as mafishe….as that is what they are called in Albanian. One of the first cookies I learned how to make as it is simple….all you need is egg whites and sugar!

You do need patience especially if your using a hand held mixer….I have been using my stand mixer for them lately and that does help!

Make sure you do not add the sugar until you see the whites are foamy…that is a big deal! If you put it in too soon you may not get the correct results.

What you will need:

3 large egg whites
squeeze of lemon juice or 1/2 tsp cream of tarter
3/4 cups sugar
2 or 3 drops of food colour optional

Heat oven to 200. Cover cookie sheets with aluminum foil.

Beat egg whites, in bowl until foamy, (soft peaks) add cream of tarter now if using. Beat in sugar a spoon at a time; continue beating at high 5-6 minutes or until stiff and glossy.

Add lemon juice if using and food colour if using, beat till mixed in.
Drop by teaspoonfuls or use pastry bag 1 inch apart onto foil. Bake on the top level of your oven for 1 hour, you may need an extra 10 minutes.

Tip: You can use a medium or large freezer bag as the pastry bag, just cut tip at end and fill… squeeze and wrap the end like you would a pastry bag.

For cocoa meringues:

3 large egg whites
squeeze of lemon juice or 1/2 tsp cream of tarter
3/4 cups sugar
1 tbsp dark cocoa + more for garnish
1 tbsp finely grounded pistachio nuts (optional)

Heat oven to 200. Cover cookie sheets with aluminum foil.

Beat egg whites, in bowl until foamy, (soft peaks) add cream of tarter now if using. Beat in sugar a spoon at a time; continue beating at high 5-6 minutes or until stiff and glossy.

Add lemon juice if using, gently fold in cocoa.
Drop by teaspoonfuls or use pastry bag 1 inch apart onto foil. Bake on the top level of your oven for 1 hour. When done, dust with cocoa and sprinkle ground pistachios if desired. Enjoy!