- 4 egg whites (at room temp)
- 1 c of white sugar
- ½ tsp cream of tarter
- Pinch of salt
- 1 tsp vanilla extract
- Assorted food colorings if desired!
- Preheat the oven to 225°F. Line baking sheets with parchment.
- In a stand up mixer or using a hand mixer with a whisk attachment, beat egg whites on medium speed until frothy.
- Add cream of tartar & salt; increase speed to medium high; beat until soft peaks form.
- Add sugar, 2 tablespoons at a time, slowly pouring, beating until sugar is dissolved and stiff peaks form.
- Beat in extract and mix in food color as desired.
- Put mixture into an extra large piping bag fitted with desired tip. I use a drinking glass to hold the bag as I scoop the meringue into the top- definitely helpful! If you don’t have a piping bag, you can drop onto the tray using a teaspoon or cookie scoop.
- Pipe or scoop cookies, sizing them at about 1 to 1 1/2 inches in diameter.
- Bake both sheets of meringues at the same time for 1 hour. Turn oven off. Let meringues stand in oven until it is completely cool; do not open the oven at all!
- Once cooled, remove sheets. The cookies should be crisp all the way through. If they have a bit of chew, bake for an additional 20 minutes again.
These take some careful prep time. Make sure you have everything all set before starting.
Your bowls, whisking attachment need to be absolutely clean- free of moisture or grease. If not, your whites will not whip up properly.
Make sure there is ZERO yolk sneaking into your whites.
Once you achieve your stiff, glossy peaks, stop mixing! It's easy to over beat- take it from me!
Store in a airtight bag or container- any moisture will affect the texture of the cookie.
Recipe adapted from: SugarSpunRun