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MyCookbook Member: Cathy
Recipe Category: Dessert
Recipe Preparation Level: difficult
Preheat oven to 425.
Have All ingredients at room temperature.
A stand mixer helps!
4 egg whites
1 c sugar
1 t vanilla
1/8 t cream of tarter
Beat whites until frothy. Add sugar, 1 teaspoon at a time, beating well after each addition.
Add cream of tarter & vanilla.
Beat to stiff peaks, but do not over beat.
Place meringue mix in a pastry bag with a small, circle point if planning to fill, and make small coils on parchment paper on cookie sheets. Do a second ring around the outer edge to hold filling.
If serving plain, drop by teaspoonfuls on parchment paper. They will not spread.
Place in preheated oven. Close door, turn off oven. DO NOT PEEK for at least 8 hours.
Remove carefully by peeling back paper. Store in a moisture-proof container for up to 3 days.
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