Description:
Recipe source unknown.
Ingredients:
5 egg whites at room temperature
pinch of cream of tartar
1 1/2 cups sugar
pinch of salt
1 tsp. extract of almond, vanilla, orange, or lemon
Directions:
1. Preheat oven to 220 degrees. Line 1 or 2 cookies sheets with parchment paper. Prepare a piping bag with a round #10 tip (about 3/8 inch in diameter).
2. 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.
3. Fill piping bag with meringue. Pipe a log 3 or 4 inches. 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.
4. Bake 30 minutes and turn off heat. Leave cookie in oven overnight; do not open oven door.
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