Ingredients
- 3 large egg whites
- 2/3 cup sugar
- 3/2 teaspoons vanilla
- 1/4 teaspoon cream of tartar
- Dash of salt
Directions
- Place egg whites in a small bowl; let stand at room temperature 30 minutes.
- Preheat oven to 250°.
- Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy.
- Gradually add sugar (1 tablespoon at a time), beating on high after each addition.
- Continue beating until stiff, glossy peaks form, about 7 minutes.
- Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a star tip.
- Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined
- Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed).
