Meringue Cookies

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Meringue Cookies were my Mother’s favorite at Christmas. I remember baking them with her when I was little. I always tried to peek at them in the oven. Mom would say, “Don’t do that or they will be ruined. Trust me.” Enjoy making these with your friends and family.

4 eggs white at room temperature

1 cup sugar

½ tsp. vanilla

¼ teaspoon cream of tartar


Preheat oven to 250 degrees.

In large mixing bowl beat egg whites with cream of tartar until stiff. Add sugar. Slowly add vanilla.

Cut a small hole in the top of a pastry bag and insert a star tip. Transfer meringue into the bag. Pipe about 1 to 1 ¼ inch diameter cookies a few inches apart onto parchment lined baking sheets.

Bake until firm about 40-45 minutes. Turn off oven ad leave in oven for 1 more hour (leave oven door closed). Remove from oven, cool completely on baking sheets (don’t move to cooling racks or they will crack). Remove from racks when completely cooled.

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