Crunchy Meringue Cookies

• 5 egg whites
• 1/3 teaspoon cream tartar
• 3/4 cup granulated sugar
• 1 1/3 cups confectioner's sugar

1. Add 5 egg whites to a bowl, cream tartar and 50 grams of granulated sugar. Mix for at least 2 minutes until it is fluffy and triples its size.
2. Add another 50 grams of granulated sugar to the bowl and mix for another minute. Finally add the remaining sugar and mix until mixture becomes sitff, shiny. But don't over mix it. All mixing process shouldn't pass 8 minutes.
3. Add the confectioner's sugar to the mixture and blend it with rubber spatula. Please be gentle to meringue, not to lose its volume. Blend until there is no confectioner's sugar lumps.
4. Finally add all the ingredients to the piping bag with the nozzle you like. My choice is closed star nozzle tip (no.27). And pipe them on the parchment paper.
5. Bake them in 240 F / 110 C oven for at least 1 hour.

egg whites, cream tartar, sugar, sugar

Taken from www.yummly.com/recipe/Crunchy-Meringue-Cookies-1006529 (may not work)