Instructions

1. Pre-heat oven 175*, line two baking sheets with parchment paper, set aside.
2. Prepare piping bag with a star tip, the bigger the opening the larger the cookie.
3. Place sugar, egg whites and tartar in a bowl over (do not let it touch the water) simmering water. Constantly whisk the egg whites until the sugar has dissolved.
4. Remove and pour mixture into a very clean bowl (wipe to remove any excess oils that may impede the meringue.
5. Using either a stand mixer or hand mixer, slowly beat egg whites until soft peaks form..
6. Add in vanilla extract and choice of food coloring.
7. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed.
8. Transfer mixture to the pastry bag and pipe ½ inch to ¾ inch wide cookies onto lined parchment baking sheets, making sure to set them one inch apart from one another.*
9. Bake for 1 ½ hours, then turn off oven and leave the door slightly ajar for 5-6 hours for meringues to cool down with the oven and completely set.
10. *For best piping results, point bag straight up and down and release whipped meringue onto baking sheet, but pulling directly up and leaving a point.
11. *Tips:
12. Limit the amount of liquid added – go light on any flavorings or extracts and use a gel paste food color. Too much liquid will cause the meringue to flop.
13. Lengthen the baking time if the weather is humid or rainy.

• Course : Dessert
• Recipe Type : ChristmasCookies & BarsEasterHolidayValentines