Makes about 80 quarter sized cookies
4 egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Food coloring, optional
Chocolate Chips (if you want chocolate in the middle)
What to do:
Preheat oven to 175 degrees.
Line baking sheets with aluminum foil. (I used 2 cookie sheets for mine, but if you have a huge baking sheet you might only need one.
While this is mixing, fill a medium saucepan with about 2 inches of water and bring it to a simmer over medium heat.
Stop the mixer and remove the mixing bowl.
Place the mixing bowl on top of a medium sauce pan.
Using a hand whisk, gently whisk the mixture until the sugar dissolves. You'll need to continuously whisk this, just a slow whisk will work. Takes around 7-10 minutes. Do not the mixture get to hot or boil.
Once the sugar is dissolved, return the mixing bowl to the standing mixer.
Mix the egg/sugar mixture on high until stiff peaks form.
Should take about 5 minutes, maybe less. It should look like thick white glue.
Stir in the extract and food coloring now, if you are using any.
If you want the chocolate chips on the middle of the cookies, place chocolate chips about 2-inches apart on the the foil lined baking sheet, if you DON'T want chocolate in them, just skip this step :)
Fit a icing piping bag (or a Ziploc bag with one of the ends cut off) with a large star tip.