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Meringue Cookies Recipe

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This recipe for Meringue Cookies, by , is from The Ginn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cybil Ginn

Category:
Category:

Ingredients:  
Ingredients:  
3 large egg whites
tsp cream of tartar
cup superfine or castor sugar
tsp vanilla

Directions:
Directions:
Preheat oven to 200F and place the rack in the center of oven. Line a baking sheet with parchment paper.

In a bowl, use an electric mixer to beat egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until the hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in vanilla.

Transfer the meringue to a pastry bag and pipe 2 inch rounds of meringue in rows on the prepared baking sheet.

Bake the meringues for 1 to 1 hours, rotating the baking sheet from front to back (about halfway through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.

 

 

 

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