If you don't have superfine sugar, add the amount of granulated white sugar called for in your recipe in a food processor. Add a couple of tablespoons more to compensate for a reduction in overall volume. Process for one to two minutes until the sugar is finely ground.If you decide to substitute regular granulated sugar, the meringue will appear grainy before it goes into the oven. However, the sugar will dissolve when the cookies are baked and they won't taste grainy. Always use room temp...
