Meringue Cookies

Step 1/5

• ¼ egg yolks (room temperature)
• ⅛ tsp cream of tartar
• ⅛ tsp salt

In the bowl of a stand mixer seperate the yolks from the whites, keep the whites. Add your salt and cream of tartar to the whites. Fit the whish attachment to the stand mixer and trun it on to level 2 and whisk until foamy. *You can also use a handmixer or do it by hand*

Step 2/5

• ⅛ cup sugar

Once the egg whites are foamy, start adding the sugar 1 tbsp at a time and let it incorporate fully before adding another tbsp (15-20 seconds). Once all the sugar is added turn the stand mixer to level 6 and let it go until stiff peaks form and the volume doubles in size. *Pro-tip. A technique I like to use so I know for sure I have stiff peaks is by flipping the bowl upside down and moving it around a little. If it doesn't fall then you're good*

Step 3/5

• ⅛ tsp vanilla extract
• ⅛ drops assorted food coloring (optional)

Once you have stiff peaks fold in your vanilla extract. This would also be the time you add your food coloring if you're adding it.

Step 4/5

Pre-heat your oven to 225°F and line your baking trays with silpats or parchment paper. Fit your piping bad with your tip. I like to use a big star tip but you can use whatever size and shape you want. Pipe out the meringues. You can pipe the fairly close together because they wont spread when the bake.

Step 5/5

Place your baking trays in the oven and bake the meringues for 1 hour. Once your hour is up turn off the oven but don't open the door. Leave the meringues in the oven for 1-2 hours to let them cool. Remember don't open your oven when it on and when it's off.

Enjoy your meal!