INGREDIENTS
• 3 large egg whites
• 1-1/2 teaspoons clear or regular vanilla extract
• 1/4 teaspoon cream of tartar
• Dash salt
DIRECTIONS
Place egg whites in a small bowl; let stand at room temperature 30 minutes.
Preheat oven to 250°. Add the 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 baking sheets.
Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature. Yield: about 5
The opinions on the cookies where mixed some liked them and some didn’t , I didn’t like them I think they tasted like sugar and not much else and the strange texture didn’t help.
