meringue cookies

How To Make meringue cookies

• 
  1

  Over a bowl, separate egg whites and yolks making sure no shells or yolks get into the bowl. Pour into a clean glass or metal bowl.
• 
  2

  At medium speed, mix egg whites until frothy.
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  3

  Add cream of tartar and clear vanilla extract. If adding food coloring, add drops to desired shade. Mix on medium-high speed until soft peaks form.
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  4

  When soft peaks form, slowly add the granulated sugar while mixing at medium-high speed. When all the sugar has been added, continue to mix for 3-5 minutes until stiff peaks have formed.
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  5

  The meringue is ready when it is shiny and stiff peaks have formed. To check for stiff peaks, lift the beaters. If the meringue holds its shape and there are stiff deep peaks or a stiff curl, it's ready. If not ready, mix for another minute and check again.
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  6

  Add meringue to a piping bag. On a baking sheet lined with parchment paper, add a little meringue under the corners of the parchment paper to hold it in place. Pipe the meringue onto the parchment paper with 1 inch between each cookie.
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  7

  Bake meringue cookies in a 225 degree oven for 45 minutes. Turn off the oven and let the meringues sit for another 45 minutes to continue to slowly bake and cool. After 45 minutes, cool completely on the pan. Store in an air-tight container.
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