Meringue Cookies

4 egg whites, room temp

1/2 t cream of tartar

1/8 t salt

200 g sugar

1 t vanilla

food color, optional

Preheat oven to 225.

Prepare 3-4 clean silpat-lined trays.

In a stand mixer bowl, combine whites, cream of tartar, and salt.

Beat on low until foamy.

Increase speed to high and add 1 T sugar every 20 secs.

Beat until stiff peaks form; meringue should be thick and shiny.

Stir in vanilla and food color.

With a large star tip, pipe kisses.

Alternatively, pipe rosettes, sultans, or anything you'd like.

Can decorate with sprinkles or chocolate chips!

Bake for 1 hour.

Without opening door, let cool completely, 1-2 hours.

Can dip bases in chocolate if desired.

Meringue cookies must be stored in an airtight container.

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