Meringue Cookies

Meringue Cookies

    • 3 large egg whites (I used frozen egg whites I had in my freezer)
    • 1/4 teaspoon cream of tartar
    • 3/4 cup ) superfine sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor)
    • 1/4 teaspoon pure vanilla extract, or almond extract

Bring your egg whites to room temperature. Beat the eggs in the bowl of your electric mixer with the whisk attachment until frothy. Add the cream of tartar.

Beat the eggs and cream of tartar until they begin to thicken. Add the sugar slowly. Continue beating until stiff peaks. Add the vanilla or almond extract, Check the meringue by rubbing some between your fingertips. You want to be sure there are no grains of sugar. Keep beating if you feel some grains.

You can either spoon the meringue onto a parchment paper lined baking sheet or use a piping bag. I used a piping bag.

Preheat the oven to 200 degrees F. Pipe or spoon approximately 10-12 cookies onto the sheet. Place the baking sheet in the center of the oven and bake for 90 minutes- 1 hour, 45 minutes. You want the cookies to be crisp on the outside and soft on the Mom.