Meringue cookies Recipe
They are light and crispy treat. Easy to make and nutritious
4 large egg whites
1/4 teaspoon cream of tartar
1 cup granulated white sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Preheat the oven to 225 degrees F.
Line two baking sheets with parchment paper. Set aside.
Using an electric hand mixer, beat the egg whites at low speed until foamy. Add cream of tartar and beat at low speed until soft peaks form.
Stir in sugar 1 to 2 tablespoons at a time then increase speed to medium, allowing the sugar to dissolve before adding more sugar.
Whip until stiff peaks form about 6 to 8 minutes. Add in the salt and vanilla extract. Mix until combined.
Fill the pastry bag with piping tip attached with the meringue. Pipe 1 1/2-inch to 2-inch diameter cookie mounds about 2-inches apart on the prepared baking sheets. Add sprinkles on top.
Bake for 1 hour then allow the meringue cookies remain in the oven for 30 minutes
Remove from oven and allow the cookies to cool for 30 minutes.
Store in a container