Vanilla Meringue Cookie

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1/4 tsp Cream of tartar
  • 1 dash Salt
  • 2/3 cup Sugar
  • 1 tsp Vanilla extract

Found on snack-girl.com

Description

Directions

• Heat oven to 250 F. Line baking sheets with parchment paper. Put egg whites in a bowl and add vanilla, cream of tartar, and a dash of salt. Beat on medium speed until foamy.
• Add sugar, 1 tablespoon at a time, as you beat on high. Beat until stiff, shiny peaks form (about 7 minutes).
• Using a star tip and a piping bag, pipe 1 inch diameter cookies in small circles on the baking sheets. Bake 45 minutes until firm to the touch. Turn off oven and leave the door closed. Leave meringues in the oven for 1 hour.
• Cool completely and store in an airtight container. They will remain fresh as long as they are not exposed to a humid environment for three weeks.

Nutrition