Meringue Cookies
- 4 Large Egg Whites
- 1/2 tsp Cream Tartar (optional)
- 1/8 tsp Salt
- 1-2 tsp Vanilla
- 1 cup Sugar
1. Pre-heat the oven to 250F and line to large baking sheets with parchment.
2. Carefully separate the whites from the eggs and add the whites to a medium-large bowl. Add in the cream tartar if using and salt. Using an electric mixer, whip until it gets foamy.
3. Keeping the mixer on, begin to add in the sugar little by little. Beat until the mixture becomes thick, shiny and the sugar has dissolved. The mixture should have stiff peaks. Add the vanilla and any other flavors and mix to fully combine.
4. Transfer the mixture to a piping bag or zip lock bag with the corner snipped off.
5. Pipe the meringues onto the parchment lined baking sheet. They will not spread, so they can be placed close together.
6. Bake at 250F for 1 hour. After 1 hour, turn off the oven while leaving the meringues in for another 1-2 hours or overnight.
Store in an airtight container on the counter away from moisture to keep them crispy.
