Prep 2 cookie sheets and line them parchment paper
Use a grease free bowl and combine the egg whites, cream of tarter, salt, then whisk away. I use the mixer because I don’t want to wait it out. Beat until frothy/foamy.
Increase the speed and add the sugar 1 Tbs at a time and mix until the sugar is dissolved mixing for about 20 seconds in between each addition of sugar.
Keep blending until all is thick, shiny and increased in volume, and you have stiff peaks. Sugar should be dissolved. To make sure sugar is dissolved put a bit between the fingers and rub. If it is grainy, keep on mixing but check often, you don’t want to over beat.
Add the Vanilla extract and mix it in.
At this time if you want to add color do so. For myself, gels work best
Fill your piping bag and pipe away.
BAKE at 225° for about 1 hour
After one hour turn off the oven and let them sit in the oven. Do not open the oven door.
Allow the meringues to to cool for at least one hour or better if two.
They should come clean off the parchment and then store in an air tight container.
Make sure you use a grease free bowl. Eggs may not whip up stiff enough otherwise.Yolks: Don't get the yolks in the whites. Piping Tips: Star tips or round work just fine.For more tips: Go to mrs.sheckysblog.comMrs. Shecky