Meringue Cookies

6 large egg whites (at room temperature is best)
1/2 tsp. cream of tartar
1 1/2 cups granulated white sugar (processed in a food processor to make more fine)
1/2 tsp. pure vanilla extract

method

Preheat oven to 200° F and place the racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.

Place sugar in food processor and process for about 30 seconds, or until sugar is very fine.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a very little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract

Pipe 3-inch rounds of meringue with a pastry bag or just use two spoons to drop onto parchment lined sheets and swirl with spoon.

Bake the meringues for approximately 1 1/2 - 2 hours, rotating the baking sheets from top to bottom and front to back after one hour of baking. The meringues are done when they are pale in colour and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.

Makes about 20 meringue cookies.

Adapted from a Joy of Baking recipe