Vanilla Meringue Cookies
- 3 large egg whites
- 1-1/2 teaspoons clear or regular vanilla extract
- 1/4 teaspoon cream of tartar
- Dash salt
- 2/3 cup
- Place egg whites in a small bowl; let stand at room temperature 30 minutes.
- Preheat oven to 250u0b0. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
- Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment paper-lined
- .
- Bake 40-45 minutes or until firm to the touch. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on
- . Remove meringues from paper; store in an airtight container at room temperature.
egg whites, clear, cream of tartar, salt
Taken from www.tasteofhome.com/recipes/vanilla-meringue-cookies/ (may not work)