Directions
Preheat oven to 275°F (135°C). In a medium bowl, beat egg whites, cream of tartar and vanilla extract until soft peak. Slowly add granulated sugar and continue mixing until stiff peaks.
Pipe meringue in a circular motion leaving centre open onto a parchment lined cookie sheets. Leave 1½ inches between cookies. Bake for 45 minutes. Leave pan in the oven and turn off (do not open door). Leave meringues in off oven for 1 hour to finish drying out cookies. Remove from oven and top with fresh fruit and raspberry sauce if desired. Yields 16 Cookies
Tips & Variations
Store on the counter. These do not freeze well.
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