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Meringue Cookies


2 egg whites

½ teaspoon vanilla extract

Pinch of cream of tartar

Pinch of salt

¾ cup superfine graunulated sugar, divided

¼ bittersweet chocolate, melted (optional)

Disposable pastry bag with star tip

Parchment paper


  1. Preheat oven to 200 degrees. Line baking sheet with parchment paper.
  2. Beat egg whites with vanilla and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating. Then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.
  3. Transfer meringue to a pastry bag fitted with tip. Place a dab of meringue mixture from bowl under corners of parchment paper to make it stick to the pan. Pipe 1-inch-wide stars onto paper about 1 inch apart. Bake until firm, about one to two hours. Remove and let cool on paper.
  4. Optional – Dip cooled cookies into melted chocolate. Let cool until chocolate is firm.
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