Ingredients
- 3 large egg whites, 100 g
- 1 1/2 teaspoon svanilla extra ct
- 1/4 teaspoon cream of tartar
- 1 pinch salt
- 2/3 cup sugar
- 2 tablespoon ssprinkles, optional, for decoration
Instructions
- Preheat the oven to 110°C (230°F). Line a baking sheet with parchment paper and set aside.
- Using a stand mixer (or a hand mixer) with a whisk attachment, beat the egg whites, vanilla extract, cream of tartar, and salt until foamy. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat on high speed. Continue beating until glossy, stiff peaks form, which should take about 3 to 5 minutes.
- Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe out meringue rounds about 1.5 inches in diameter, spacing them 2 inches apart on the prepared baking sheet. Sprinkle the tops with your choice of sprinkles.
- Bake the meringue cookies for 50 minutes to 1 hour, or until they are crisp on the outside.
- Turn off the oven and leave the cookies inside with the door closed for 1 hour to cool and dry out further.
- Once cooled, remove the cookies from the oven and let them cool completely on the baking sheet.
- Store them in an airtight container at room temperature to keep them crisp and prevent them from becoming sticky.
