Meringue Cookies

INGREDIENTS

• 4 egg whites
• 1 cup sugar
• 1 pinch salt
• 1 tsp vanilla
• 1/4 tsp cream of tartar

DIRECTIONS

1. Set oven to 200F. Separate the egg whites one at a time into a small bowl then transfer each white to the bowl of your stand mixer. You really don’t want to get any broken yolks in your bowl so separating them individually contains the damage if anything happens.
2. Add the cream or tartar and salt to the bowl then begin mixing on low and gradually increase the speed to high.
3. Once the egg whites have frothed up you can begin SLOWLY sprinkling in the sugar. This step makes a big difference in your final meringues so remember to take your time and add the sugar in gradually. You can do is a teaspoon at a time or just sprinkle it in slow as slow can be. After the sugar has been added it’s time to beat in some vanilla.
4.  Your meringue is done once it has a Thick marshmallowy texture and can hold a nice peak. I would caution agains letting it sit for too long as it will pose consistency and not pipe as nicely if left to it’s own devices for too long. If you are coloring the meringue I suggest you add a SMALL, tiny amount of coloring in with a toothpick or skewer then beat in with the the whisk attachment to distribute the color. Transfer to a piping bag fitted with a large star attachment or with the tip snipped off.
5. Add small dollops of meringue to the corners of your baking sheet and press the parchment paper down. The meringue acts like glue and gives you a nice stable base to pipe on.  Pipe your meringues allowing at least an inch of space between each for airflow. Squeeze the piping bag while it’s about 1/2 an inch from the paper, lift as you squeeze then stop squeezing but continue to lift the finish the meringue.
6. Place on the center rack to bake at 200 for about an hour then turn the oven off and keep closed for an additional 1-2 hours. The meringue cookies are done when they're are dried throughout. You'll be able to lift them off the baking sheet and they will feel very light and dry.

NOTES

• Separate each egg white into a small bowl before adding it to the mixer, this way if a yolk breaks you won't have to repurpose the whole batch into an omelette. 
• Drizzle the sugar in VERY slowly while the mixer runs. You can add in a teaspoon at a time or just go for a slow cascade of sugar. It makes a huge difference in the quality of your meringue. 
• Pipe your meringue as soon as it's done. Meringue will lose consistency if it sits around for a while.
• Center rack is best for baking.
• Just leave them in the oven for at least an hour and don't keep opening the oven, they need a nice warm dry place to hang out after baking. 
• These meringues can be made in a large bowl with an electric hand mixer instead of a stand mixer, just be prepared for it to take a while.