Meringue Cookies Recipe
Fluffy, light delicious meringue cookies
4 egg whites, at room temperature
1/2 teaspoon Cream of Tartar
1 cup sugar
1 teaspoon Pure Vanilla Extract
food coloring (just a drop or two if you want to change the color)
Preheat oven to 225°F.
Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.)
Add cream of tartar; beat until soft peaks form. Increase speed to medium-high.
Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form.
Beat in extract until well blended.
Place meringue into pastry bag fitted with a 2D, 1G, or large star tip.
Slowly pipe out to form the meringue cookies.
Bake the meringues for about 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
Serve with fresh whipping cream