Meringue Cookies

I finally made beautiful vanilla meringue cookies.  It has taken me several attempts to get these to turn out looking and tasting great.

          (These were the not-so-pretty ones)

 My mom, as always, was right.  A little cream of tartar helped to form stiff glossy peaks.

Ingredients:
4 medium egg whites let sit until room temp
1/4 tsp. Cream of tartar
1/8 tap. Salt
2/3 cup granulated sugar extra fine
1 cap full of vanilla

Instructions:

Preheat oven to 250°.
Add cream of tartar, vanilla, and salt to the egg whites and beat until light and frothy.

Next SLOWLY add sugar, allowing the sugar to fully incorporate while mixing on high before adding more sugar.

Once sugar is added, continue to mix until stiff shiny peaks form.  Mine looked a bit like marshmallow cream but not as thick or sticky.
Spoon into piping bag that has been fitted with a Wilson 21 tip.

Either on parchment or a silpat mat pipe a "kiss" shape.  Mine were roughly the diameter of a lemon.

I had to bake for an hour, but your oven/ altitude may differ.  Turn off oven and leave cookies inside for 30 minutes to an hour to cool.