3 large egg whites
1 1/2 tsp vanilla*
1/4 tsp cream of tartar
dash of salt
2/3 cup sugar
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 until sugar is
dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
Using a pastry bag and a large tip, pipe cookies about 2 in. apart onto parchment lined baking sheets.
Bake 40-45 minutes. Turn off oven
(do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool
completely on baking sheets. Remove meringues from paper; store in an airtight
container at room temperature. Yield: about 5 dozen.
*Alternative flavors:
- Use 2 tsp fresh lemon zest, 1 tsp fresh lemon juice, and 1/2 tsp. vanilla.
- Instead of vanilla, use 3 Tbs of any flavor of Jello gelatin.
- Before piping, barely fold in melted chocolate, nutella, caramel, raspberry, etc. for a swirled effect.
- Try changing up the colors, tips, and piping techniques.
