Meringue Sandwich Cookies

Meringue Sandwich Cookies

• 3 egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Food coloring, optional
• 3/4 cup sugar
• White pearl or coarse sugar, optional

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla, cream of tartar and food coloring if desired; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
• Cut a small hole in the corner of a pastry or plastic bag; insert #3 star pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto parchment paper-lined baking sheets. Sprinkle with pearl sugar if desired.
• Bake at 300° for 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Store in an airtight container. Yield: about 2 dozen.

Whipping cream for filling. Put on right before serving. The whipping cream will dissolve the moraine.