Instructions

• Pre-heat oven to 250°. Place the room temperature egg whites, cream of tartar, and vanilla in the mixing bowl. With a whip attachment beat egg whites on medium speed until small bubbles start to cover the surface. Once the bubbles are covering the surface crank the speed up to the highest setting.
• Add the sugar 1 tablespoon at a time. Wait until the sugar is no longer visible and has been fully incorporated before adding the next tablespoon.
• Continue beating on high until stiff peaks are formed.
• If you want to color your meringue cookies, use only gel color. Using liquid food color will add too much liquid and will deflate the meringue. Also, carefully fold the color in to prevent deflating the meringue.
• Line a cookie sheet with parchment paper. Choose your tips and prepare your piping bags with your chosen tip/tips. Fill your piping bag and pipe away. For the project I was doing I chose to pipe rosettes but you can pipe whatever shape you desire. Bake for 40 mins or until you can touch them and they spring back.