Ingredients
- 4 egg whites, at room temperature
- 1/2 teaspoon Cream of Tartar
- 1 cup sugar
- 1 teaspoon Pure Vanilla Extract or use 1/2 tso vanilla 1/2 tsp mint extracts
- 25 to 30 drops assorted Food Colors
Preparation
Step 1
Preheat oven to 225°F.
Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.
Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray. Or use non=stick aluminum foil. To make different shapes of meringue, spoon meringue mixture into large resealable plastic bag. Snip off a corner of the bag and gently squeeze to pipe meringue onto baking sheets. Makes 6 dozen cookies.
Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.