help on meringue cookies?!
You may be abble to get away with using a food processor or blenerr, but really the next best thing is a whisk and a lot of man power.
An egg beater is faster than a whisk, but there is a lot of whipping to do.
I would use apricot as ours are good at the moment, but any other fruit at hand could be used, strawberries are good, but are a little pricey here.
Why do you have to make a recipe where a mixer is so important?
I never use parchment paper for meringues. A buttered and floured cookie sheet is better.