Meringue Cookie "Snow" Puffs

These cookies are light, crisp and delicious, which make them perfect for a holiday gathering! these are a nice alternative to all rich desserts you will devour this holiday season! These cookies are always a hit with our friends and family, so try whipping them up for your loved ones to enjoy this holiday season!

Ingredients

6 large egg whites
1/2 teaspoon Cream of Tarter
3/4 cup super fine sugar
1/4 teaspoon pure vanilla extract (You can substitute this with any flavored extract youd like. Both lemon and mint are good choices.)

Helpful Hint: If you have granulated sugar at home already, simply process it in the food processor to get a finer texture. Then add to cookie mixture.

Directions

Separate egg whites from the yolks. Then, allow egg whites to come to room temperature. In the meantime, place your metal mixing bowl and metal beaters in the freezer. This is a good trick to use whenever you whip egg whites.

Next, preheat your oven to 200 degrees and line a baking sheet with parchment paper. I like to place the rack in the center of the oven so that the heat distributes more evenly around the meringues.

Once the metal utensils are chilled and the egg whites have come to room temperature, whisk them on a medium speed until foamy. Add the cream of tarter and continue to beat until you see the whites hold soft peaks. Gradually add the sugar. Once the meringue begins to hold stiffer peaks, beat in the vanilla extract.

Transfer your meringue mixture into a pastry bag and attach a tip. For a fluffier puff, we suggest a 1/2 inch tip.

Pipe your meringue into balls about 2 to 2 1/2 inches in size onto the parchment lined sheet pan. You can also use a teaspoon to make your meringue balls. Whichever method you use, try to ensure that the balls are close in size as this will allow for even baking, and none of the cookies will burn while others still bake.

Bake the meringues for approximately an hour and a half. Halfway through, rotate the pan. You will know the meringues are done when they are pale in color and slightly crisp.
Turn off the oven and do not open it. Allow pan to sit for an hour or two to finish drying. Store in an airtight container and do not refrigerate.