Sunday Meringue…

4 Egg Whites, at Room Temperature

1/4 Tsp. Cream of Tartar

2 1/4th Cup of Confectioners’ Sugar

1/2 Tsp. Vanilla Extract

…

Meringue 411…

Preheat the oven to 200 degrees F …
Butter & Flour a baking sheet …
In a glass bowl, whip egg whites along with cream of tartar, mix with electric mixer until foamy …

Slowly sprinkle in sugar 1Tbsp. at a time, as you continue to whip at medium speed.
Slowly add Vanilla

When the mixture becomes stiff and shiny like satin, transfer mixture into a large pastry bag…

YTip: Fill a 1-quart Ziplock plastic bag with the meringue.. Seal the bag almost completely, but leave a small opening for air to escape from the top as you squeeze.. Snip off one small corner of the bag with scissors..  Fold the top of the bag over a few times, then gently push the meringue down.. Pipe the meringue into 1 1/2-inch cookies, space them about 1/2 inch apart.

Place the meringues in the oven

Y Tip: Place a wooden spoon handle in the door, to help keep oven closing all the way.

Bake for 3 hrs, until the meringues are dry, and can easily be removed from the pan.

Cookies last 5 days or in the freezer for up to 1 month.

YTip: If stored meringues are chewy, bake at 200°F for about 10 minutes to restore their original crisp texture.