Vanilla Meringue Cookies

[nverland]

Vanilla Meringue Cookies
Total Time Prep: 20 min. Bake: 40 min. + standing Makes about 5 dozen

Ingredients

3 large egg whites
1-1/2 teaspoons clear or regular vanilla extract
1/4 teaspoon cream of tartar
Dash salt
2/3 cup sugar

Directions

Place egg whites in a small bowl; let stand at room temperature 30 minutes.
Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets.
Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.