(I have tried making these 2 times, but they just won't work for me. But, I still think they look great in the recipe books. Good luck!) 5 egg whites at room temperature pinch of cream of tartar 1 ½ cups sugar plus pinch of salt 1 tsp. Extract of almond, vanilla, orange, lemon, etc. Preheat oven to 220 degrees. Line 1 or 2 cookie sheets with parchment paper. Prepare a piping bag with a round #10 tip (about 3/8 inch in diameter). Beat egg whites and cream of tartar until soft peaks form. Gradually add the sugar-salt mixture, beating constantly, mixing well after each addition. Beat to stiff peaks, until meringue is shiny and smooth. Add flavoring and beat just until combined. Fill piping bag with meringue. Pipe a log 3 or 4 inches long. Pipe 2 balls on both sides of the ends of the log. Smooth any peaks that may occur with your wet finger. Repeat with remaining meringue. Bake 30 minutes, and turn off heat. Leave cookies in oven overnight; do not open oven door. |