Meringue Cookies

Instructions

1. Preheat oven to 225F (105C) and line two regular-sized cookie sheets with parchment paper -- make sure they will fit in your oven together.

2. Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl

3. Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.

4. Increase speed to high.

5. With mixer on high, slowly add sugar, it should take about 30 seconds to add the entire cup.

6. Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn't dissolved).

7. Stir in vanilla extract and any other extract you may like to use.  If using food coloring, add the food coloring at this stage, too.

8. Fit a large disposable piping bag with a decoritve tip and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread

9. Bake entire batch on 225F (105C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.

10. Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.