MERINGUE COOKIES
adapted from : Joy of Baking...
Ingredients :
3 large egg whites, at room temperature (3 ounces or 90 gm)
1/4 tsp cream of tartar
Pinch of salt (optional)
3/4 cup superfine or caster sugar (150 gm)
1/4 tsp pure vanilla extract
Colour of your choice
Method :
1. Preheat oven to 200'F/95'C and place the rack in the center of the oven. Line a baking sheet with parchment paper. Set aside.
2. Whisk/beat the egg whites and salt until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Gradually, add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract. (At this point, you may divide it into 3 portions and colour each portion with colour of your choice - I use America Colour).
3. Transfer the meringue to a pastry bag fitted with nozzles of your choice. Pipe meringue in rows on the prepared baking sheet.
4. Bake the meringue for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet to ensure even baking. The meringues are done when they are pale in colour and fairly crisp. (The meringue will release easily from the parchment paper). Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overningt before storing in an airtight container.
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