meringue cookies (sallye)

How To Make meringue cookies (sallye)

• 1

  Place the rack in the center of the oven and preheat oven to 200º Line a baking sheet with parchment paper
• 2

  Place egg whites in large mixing bowl of electric mixer Beat at medium speed with whisk attachment until foamy Add the cream of tartar and continue to beat the egg whites until they form and hold soft peaks
• 3

  Add sugar a little at a time and continue to whisk at medium high speed until all sugar is added and the mixture holds stiff peaks **Note: If you do not have superfine sugar, place your regular sugar in a food processor and process for about 30 seconds until sugar is superfine.
• 4

  Beat in the vanilla Take a small amount between your thumb and forefinger. If it feels gritty, the sugar has not totally dissolved. Continue whisking (beating) until mixture is silky smooth between your fingers
• 5

  Before you place cookies on cookie sheet, place a very small amount under each corner between the cookie sheet and parchment paper. This will keep the parchment paper from sliding around Using two tablespoons, place mounds of meringue on cookie sheet spaced far enough apart that they will not touch You may garnish them with slivers of almonds or other garnishes at this time
• 6

  Bake for approximately 1-1/2 to 1-3/4 hours Rotate the cookie sheet from front to back about halfway through so cookies will cook evenly The meringues are done when they are slightly colored and crisp to the touch Turn off oven , open the door a crack and leave the cookie sheet in the oven to continue drying several hours or overnight
• 7

  Store in covered container at room temperature for up to 1 week.
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