Meringue cookie instructions

• Pre-heat your oven to 225ºF and line a baking sheet with parchment paper
• Bring 2 inches of water to a simmer in a pot. Place a clean stainless steel mixing bowl over the water. It shouldn't touch the water. 
• Combine your egg whites and sugar and whisk to combine. Occasionally whisk as it's heating to distribute the heat and dissolve the sugar.  
• Once your egg whites are at 110ºF (or when you don't feel any grains of sugar between your fingers) you're read to whip
• Place the bowl on your stand mixer with the whisk attachment. Whisk on med for one minute, add in cream of tartar, salt and flavoring. 
• Bump up to high and let whip until you reach STIFF peaks. 
• Now you are ready to pipe your meringue onto the baking sheet in kisses, swirls or pops. The possibilities are endless!
• Bake for 60 minutes, then turn off the oven but do not take out the cookies. Let them sit in the oven until they are completely cold. I leave mine in overnight. 
• Cookies can be stored in a ziplock bag unrefrigerated for up to two weeks.