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. Don’t do that or they will be ruined. Trust me.
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.